What is your menu now then? I've lost track in all of this
A side dish could be 'bashed neeps' - which is swede turnip, cut into small pieces and then boiled (like potatoes) and then mashed with lots of pepper, butter and a small amount of milk or cream.
I think Americans may call turnip (swede) rutabaga.
How about skirlie? more of a side dish like a stuffing -
4 oz oatmeal (not Quaker porridge oats, proper oatmeal!)
1 medium sized onion, finely chopped
2oz butter
Salt and pepper to taste
OPTION
Some add dried herbs such as sage to the oats just before adding them to the butter/onion mixture.
Gently melt the butter in a pan, add chopped onion and cook on a very low heat for 5 minutes or so, until the onions start to turn golden but not brown. Add the oats and cook for another 10 minutes or so until the oats are cooked.Season with salt and pepper.
or rumbledethumps - a Scots version of the Irish dish colcannon (although it uses potatoes, too)?
1 lb green cabbage, cooked - chopped after cooking
1 onion (large) finely chopped
2 oz butter
2/3 oz mature cheddar - coarsely grated
Salt and freshly ground pepper to taste
The potatoes and cabbage should not be cooked too long in advance - they need to be hot as the dish is not really 'cooked' when assembled, merely heated through!
Gently melt the butter in a saucepan, add the onion. Cook gently for about 5 minutes, do not allow onions to brown. Add the potatoes and cabbage and mix together. Season well with salt and pepper and put into a oven proof dish dish. Cover with the grated cheese and brown it under a grill until bubbling and golden brown