Stuffing is a staple for holiday meals but growing up I never really liked it. I don’t know why, I feel like it didn’t quite make sense to me, why was there soggy bread cubes with spices on them? Really all I EVER looked forward to was the snacks leading up to the feast and then dessert (who DOESN’T like dessert?!?). I like stuffing now and this stuffing is great because it’s gluten free and it tastes good. It is things like stuffing that makes me feel like I’m not missing out on anything this Thanksgiving.
Like I said in my Sheprad’s Pie post, I wanted to make things that were simple. So this is a boxed stuffing; Olivia’s Stuffing is from Vermont, its vegetarian, but not vegan. (there are eggs in the bread). The directions on the box ask for chicken broth, I just subbed in Vegetable broth and it turned out great. I cooked it in the oven in a casserole dish at 350 degrees for about 25 minutes.
I had fun pretending to be a stylist with this shot. I took little pieces of celery and placed it on the stuffing in different spots and I still look at it and can see ‘holes’ in the food. Dang, I tip my hats off to you food stylists, your job isn’t easy.
Doesn’t really matter how it looks in the shot because It was super tasty. Olivia’s get’s an A+ with me! I’m SO excited for Thanksgiving to get here already!