Scottish Oat Stuffing (Scottish Skirlie)

Ingredients

• 2 cups diced onion
• 2 cups diced celery
• 1 cup unsalted butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 5 cups quick-cook oats
• 2 tablespoons chopped sage
• 2 tablespoons chopped thyme
• 2 tablespoons chopped rosemary
• 3 1/2 to 5 cups chicken stock
• 2 tablespoons fresh chopped parsley (for garnish)

Preparation

1. Preheat oven to 350°F and grease a 9x13 (for a drier stuffing) or 8x8 or 9x9 (for a moister stuffing), set aside.
2. In a large saucepan, add onions, celery, butter, salt and pepper. Set over medium heat and cook until the butter is melted and the onions and celery start to soften, about 10 minutes.
3. Add in oats and herbs, stirring to combine.
4. Pour in the stock. Start with 3 1/2 cups and gradually add more if needed. You want it to be wet but not soupy.
5. Pour the mixture into the prepared casserole dish and bake for about 20 to 25 minutes.
6. Serve warm, garnish with parsley, and enjoy!