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Steel Cut Oat Stuffing with Mushrooms and Fried Sage

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A warm and comforting Thanksgiving staple! This Steel Cut Oat Stuffing is loaded with garlicky mushrooms, fried sage, and crispy pecans!

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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 9×9-inch or 9×13-inch pan* lined with parchment paper.
  5. 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).
  6. 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.

Notes

*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.

Find it online: https://www.fooduzzi.com/2016/11/steel-cut-oat-stuffing-with-mushrooms-and-fried-sage/

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