here are the recipes for hot spinach artichoke dip (courtesy of my friend deborah glennon and her mom nancy stoll) and the oatmeal stuffing recipe (courtesy of my mom bunny).
hot spinach artichoke dip:
8 ounces artichoke hearts, frozen or canned (drained) (i used some extra artichoke hearts)
1 cup parmesan cheese (shredded)
½ cup sour cream
½ cup mayonnaise
8 ounces cream cheese
2 cloves garlic, minced
1 10 oz. package frozen chopped spinach (thawed and drained)
preheat oven to 350 degrees.
place all ingredients in a food processor and pulse (not too thin so that it turns into a puree) or you can chop the artichoke hearts and garlic by hand and mix all ingredients in a bowl (with a spoon).
pour mixed ingredients into a shallow casserole dish or a quiche dish or an oval au gratin dish (le creuset).
bake for 30-45 minutes until bubbly and brown.
serve with whatever you want but i loved it with pita chips.
oh and i put some extra parmesan cheese on top when it was nearly done baking…
ok… now the oatmeal stuffing.
here’s the thing…. i don’t like the recipe because it has chicken fat! and i think i can (or alexis can) make it better and slightly healthier…but you asked for it so here it is….
4 cups old fashioned oats
1 cup chopped celery
2 cups chopped carrots
1 cup chopped onions
8 oz chicken fat (yikes!)
2 tbs flour
salt and pepper to taste
combine all ingredients, stuff in the bird, bake in the bird for hours and hours.
i plan to modify this recipe over the weekend- by sauteing all the vegetables and oatmeal first, exchanging the chicken fat for something better (vegetarian)- maybe olive oil and vegetable broth- a little crisco? and then i will bake in the oven. i will blog the modified recipe (with photos) when i’ve figured it out (ambitious for a novice cook i know!) feel free to offer tips.
the texture of the original recipe is just perfect…not crunchy nor mushy… just right- probably from the damn chicken fat!