In general, I cook for fun. I enjoy experimenting, dissecting vegetables and dirtying my hands with fresh herbs. The scents and textures inspire fun creations.
This recipe, however, was created as an intervention.
In general I try not to throw my veggie-eating habits around too strongly, but when certain houseguests arrived armed with chicken and Stove-Top I knew that I had to intervene.
I’ve made stuffing from scratch before but because it’s been some time, I wanted a little refresher. I saw this Gluten-Free Stuffing From Scratch recipe on the blog Hey That Tastes Good and it served as a great base for my version.
My version was vegetable rich, with squash, celery, carrots, and onions. The combination offered a balanced taste with vivid colors.
I’ve been itching to use my Cuban Oregano (Plectranthus amboinicus) that I purchased a few weeks ago. Unlike regular oregano this herb has large, sturdy leaves.
The smell of savory sage filled the house as I was cutting these herbs, before I even added them to the mixture.
The results were nothing short of delicious.