Serves 8
Using Silver Palate Thick and Rough Oatmeal as the basis for flavorful dressing makes it the centerpiece of a holiday meal rather than just a side dish.
Ingredients
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
8 tablespoons
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.
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Who's behind the apron?
Nancy Brush is from Lansing, IL. Growing up, her mother and she often watched “The French Chef,” with Julia Child. Her mother would take copious notes on whatever the recipe was and would try to duplicate it at home. She met with great success in preparing soufflé potatoes. As a result of our quality time together, Nancy became very interested in all things culinary. Her first job was selling cookware at a small retailer in Chicago, moving on to sell wild game, caviar, foie gras and other specialty foods wholesale to chefs, and then onto planning catering menus. Further down the road she went to culinary school in Rhode Island, and currently lives there with long time boyfriend, Andy, and now works seasonally as a yacht chef.
She loves to cook and is constantly reading about food. She enjoys developing recipes and finds that entering recipe contests are a great outlet for her creativity. Her cooking style is applying everyday ingredients in ways that are not expected. For instance, she’s working now on a candied beets recipe to top a cheesecake.
She’s not exactly sure when she became familiar with Julee Rosso and Sheila Lukins’ store on the Manhattan’s Upper West Side; but she remembers making a beeline for it the first time she visited NYC in the ‘80s and spending way too much money.
Nancy is health conscious to the degree that she eats and serves minimally processed foods. In addition, she cannot have sugar in any form first thing in morning. That became the inspiration for this entry. She has been eating oatmeal in savory preparations for years. Sometimes she mixes it with miso paste and sriracha sauce or cook it with chicken stock, mix in sautéed mushrooms and top with Parmesan cheese.
