Holiday Oatmeal Dressing

Holiday Oatmeal Dressing - by Nancy Brush

Serves 8

3 tablespoons olive oil, divided

2 tablespoons chopped parsley, divided

4 1⁄2 cups low-sodium vegetable stock

1 teaspoon ground sage

1 teaspoon kosher salt, divided

2 1/2 cups Silver Palate Thick and Rough Oatmeal, divided
1/2 cup raisins

1 medium onion

1 celery rib

8 ounces mushrooms

1 stick unsalted butter, softened

1/2 teaspoon ground pepper

1/2 cup chopped walnuts

2 eggs

1 tablespoon fresh sage leaves, coarsely chopped
Preheated 350 degree oven.


1. Heat 1 tablespoon olive oil in a large pot on medium high heat. When the oil begins to shimmer, add the parsley then stir for 30 seconds. Stir in the vegetable stock, sage and 1⁄2 teaspoon salt then bring to a boil. Stir in 2 cups of the Silver Palate Thick and Rough Oatmeal and the raisins. Bring to a boil then reduce the heat to low. Simmer for 8-10 minutes, stirring occasionally until the oats are cooked. Remove from heat then spread onto a large sheet pan to cool.
2. Meanwhile, peel and slice the onion into large dice. Cut the celery rib into small dice and quarter the mushrooms. Heat the remaining 2 tablespoons of olive oil on medium high heat in a large skillet. When the oil is hot, stir in the onions, celery and salt. Reduce the heat to medium, cover and cook for 6-7 minutes, stirring occasionally until tender. Add the sliced mushrooms and cook, uncovered for another 3-4 minutes, stirring occasionally then remove from heat.
3. Thoroughly combine the butter, pepper, walnuts and the remaining 1/2 cup Silver Palate Thick and Rough Oatmeal in a medium mixing bowl, and nonstick spray a 13” x 9” casserole dish.  4. Whisk the eggs together in a small bowl.  In a large mixing bowl combine the oatmeal mixture, the onion mixture and eggs then stir to incorporate.  Spread onto the casserole dish then dot with the oatmeal butter.  Bake for 30 minutes covered with aluminum foil.  Uncover and continue baking for another 15-20 minutes until the top is browned and the center is hot.  Sprinkle the chopped sage over the top then serve Holiday Oatmeal Dressing with poultry.

Please see more information about this recipe and Ms. Brush here.

Silver Palate Products used in this recipe: