Last year I came up with some real winners in the GF/Veg cooking department and these staples are sticking around for another year. On my menu for Thanksgiving will be:
Stuffing (of the Gluten Free Variety)
Pumpkin Pie with a little twist
The Shepard’s pie is a staple in our little household, it just makes you *feel* like it’s a special occasion and that you’re fulfilled with Thanksgiving ‘feels’ just as much as those who are partaking in the Turkey. I am going to surf the food waves at my local Rainbow market to see what other treats tantalize my taste buds, but for now these are on my menu to stay. I’ll share my finds if they end up being interesting.
So now here’s the ooey gooey feely part, what am I thankful for?
Well I’ve got to say this last year has been pretty amazing. I’m super thankful for my current job situation(I’ve had some real crap jobs in the past), and I got Duke this year who has changed the family dynamic totally in our little 2 person household. There’s been lots of good things this year, I’m pretty dang happy.
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.
Photo By: Cody Rundall
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!