Product Review: Olivia's Stuffing
By: Andie Mitchell
Published: October 22, 2010

Here are a few things you should know about me:
1.) I live for the fall season.
2.) In a past life I was a pilgrim at the first Thanksgiving.
3.) If stuffing would have me, I would marry it.
The only problem I see with these three things is that fall only occupies a quarter of my year. All the rest is spent thinking of big maples afire with red leaves, apples dressed in caramel, and, of course, stuffing.
There's something unbelievably satisfying about the herby cubes of bread. The earthy notes of sage, thyme, rosemary, and marjoram. The way one forkful yields so many assorted flavors. Moist bread, salted sweet cream butter, softened onions, celery, and if we're true to my heart- crumbled sausage. It's all surely included in the dictionary entry for 'comfort.' And if not, someone please call Merriam-Webster.
As you can imagine, since I just waxed poetic about a bread casserole, I don't limit stuffing to one time of year. I'm the person scanning the shelves for Stove Top in mid-May, just to get a fix. The harsh reality of this is that although I do find many brands tasty, I often cringe at the ingredient lists. I suppose the health-minded side of me would rather not feast upon chemicals, a barrel of preservatives, and trans-fats. I can't blame it.
Very recently, as if the heavens knew I was suffering from stuffing withdrawal, the kind folks at Olivia's Croutons sent me a few boxes of their croutons and stuffing mixes. To say I was delighted would be an understatement. Please know that I was not paid by Olivia's to review this product, just a gift for sampling. I opened the box and immediately set about satisfying my near-constant stuffing craving. Cornbread it was!

What I love about this mix is that it's all natural. Every ingredient listed on the box is one I've heard of, one I wouldn't shy away from using in my own kitchen. Olivia's touts: "All                  our products are baked with fresh Vermont breads, special seasonings,                  and no preservatives or artificial anything."

And after jazzing it up with a pan of sauteed onions, celery, carrots, toasted walnuts, and cranberries, I stuffed the broth soaked mixture into a small sugar pumpkin and served it beside my roasted chicken for dinner.
The result was full-flavored and wholesome. The cubes were a solid marriage of crispy crust and softness.  The ingredients are pure, the texture is pleasing, and the seasonings are well-balanced.

I'd certainly recommend Olivia's at your Thanksgiving table this year, next year, and the one after that. And I'd also suggest it for those of us who crave a mid-May turkey, stuffing, and cranberry sauce sandwich.
For more information on Olivia's Croutons and their line of products, as well as details on ordering them, please check out their website here: Olivia's Croutons

Comments:
Anna Johnston

Loved your poetic waxing lyrically about bread casseroles.  This stuffing in the little sweet pumpkin is just beautiful, will have to try it.  No..., correct that...  WILL try it out very soon, its just so colourful &amp; would seriously dress up a meal.  Love it to bits.
Thanks for sharing &amp; look forward to your next post.
cheers
Anna