Welcome to Oat Week – Thanksgiving Edition! This post is sponsored by my wonderful friends over at Bob’s Red Mill – we’re using their Gluten Free Organic Steel Cut Oats for this Steel Cut Oat Stuffing!
Happy Thanksgiving Week!
Who else is excited to get their grub on this Thursday?
Thanksgiving is one of my favorite holidays. It’s always filled with family and friends. And food. Lots and lots of food. And for days afterward, there’s always food. It never ceases to amaze me just how much food is involved in this holiday celebration.
But if I’m being completely honest with you, for the past couple of years, my family and I have veered away from the whole traditional Thanksgiving cuisines. Instead, we use it as a day for culinary experimentation. Quinoa Roasted Broccoli Salad! Smoked potatoes! Cocktails out to wazoo! Honestly, none of us really missed the whole traditional Thanksgiving fare.
…until I decided to put oats into stuffing. And, well, the rest is history.
Guys. Stuffing made with oats. Why is this not a thing yet?! Creamy, chewy oats are the perfect base for steaming-hot stuffing packed with mushrooms, herbs, and other goodies. So much yum right here!
SO…I’m going to let you in on a little secret. This was my first time ever cooking (or eating!!) steel cut oats! I know I know I know. Baaaad oat lover. But once I got my hands on some Bob’s Red Mill Gluten Free Organic Steel Cut Oats…I quickly turned into a full-on steel cut oat freak. Guys. They’re SO chewy. SO creamy. SO comforting. SO perfect!! Obsessed x 1,000.
Steps to rocking your Thanksgiving Steel Cut Oat Stuffing:
- Make the steel cut oats
- Make the mushroom-onion-garlic mixture
- Combine the two (+ herbs!) together
- Bake (if desired), top with pecans & fried sage, and serve
Yep. Easy peasy. If you have a million other things heading into your oven on Thanksgiving day, you can totally skip the baking part and just serve it hot from the stove or warm at room temp. It really works however you want it to, which is the beauty of this recipe. Woo hoo!
I feel like all stuffing needs to go through the “fridge test” – if it’s not good straight from the fridge, it’s not a good stuffing.
Guys, this stuffing is so fab from the fridge. ’nuff said.
Steel Cut Oat Stuffing with Mushrooms and Fried Sage
|Prep:||Cook:||Yield: serves 6-8 people||Total:|
A warm and comforting Thanksgiving staple! This Steel Cut Oat Stuffing is loaded with garlicky mushrooms, fried sage, and crispy pecans!
- 4+ Tbsp. olive oil, divided
- 2 cups Bob's Red Mill Gluten Free Organic Steel Cut Oats
- 3 cups vegetable stock + 3 cups water
- 1 medium vidalia/sweet onion, diced
- 14 oz. mushrooms, sliced (I used button & shiitake)
- 3 cloves garlic, minced or pressed
- salt + pepper
- 2 Tbsp. minced sage
- 2 Tbsp. minced parsley
- 1 cup toasted pecan pieces
- 10 sage leaves
- Add 1 Tbsp. oil to a large skillet over medium heat. Add oats and toast for about 2 minutes, until slightly browned and fragrant. Remove from heat and set aside.
- Meanwhile, add stock, water, and some salt to a large pot and bring to a boil. Once boiling, add your toasted oats, stir, cover, and reduce to a simmer. Cook for 10 minutes covered, then remove lid and cook until the oats are creamy and no longer watery, about 10 more minutes.
- Meanwhile, add 1 Tbsp. oil to your large skillet over medium heat. Add onion, salt, and pepper and sauté until translucent and slightly brown. Add mushrooms and a bit more salt and pepper, and sauté for about 5 minutes, adding another Tbsp. olive oil if necessary. Add garlic, and cook until the mushrooms are tender and any water has evaporated.
- Pour mushroom-onion mixture into your oats, and then add your minced sage and minced parsley. Taste and adjust seasoning as necessary. You can serve as-is for a creamier stuffing/to save some oven space and then top it with the pecan pieces and fried sage (see below) if desired. Alternatively, pour your mixture into a 9x9-inch or 9x13-inch pan* lined with parchment paper.
- To bake your stuffing: Preheat your oven to 425 degrees F. Bake stuffing for 20-30 minutes** or until the top is slightly browned. Add pecan pieces within the last 5 minutes of baking. Remove from oven and top with fried sage (see below).
- For the fried sage: Heat up 1 Tbsp. olive oil in a small skillet over medium heat. Add sage and pan fry until crisp. Remove sage from the skillet and place on a paper towel-lined plate. Salt liberally, and cool. Once cool, you can break up each leaf and sprinkle it over your stuffing.
*Your pan size will be determined by how much water you cook out of your oats/how much your mushrooms cook down. Use your best judgement here - I trust ya ;)
**Baking time will differ slightly based on the baking pan size you choose.
A very special thank you goes to Bob’s Red Mill for sponsoring this post and for supplying me with some of their delicious products that I love for this recipe! All opinions are my own.
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