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Thanksgiving Stuffing

  1. Stuffing:
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  • 3 cups Italian or French Bread 1 inch chunks
  • 1 pound Italian sausage
  • 1/2 cup butter
  • ½ cups celery sliced
  • 2 drops celery seed doTERRA essential oil
  • 1 small yellow onion diced
  • 1 egg beaten
  • 2 drops basil doTERRA essential oil
  • 2 drops oregano doTERRA essential oil
  • 2 T garlic 
  • 2 drops Rosemary doTERRA essential oil
  • 2 drops marjoram doTERRA essential oil
  • 2 T dried parsley
  • 1-2 cup chicken broth


  1. Break up bread into 1-inch chunks and let it sit on a baking sheet overnight.
  2. In a large saucepan cook and crumble Italian sausage until it is completely cooked and browned. Strain grease from meat and place in a small mixing bowl for later.
  3. In the same pan over medium-high heat sauté butter, celery,garlic, and onions until tender.
  4. Remove pan from heat, add cubed bread, whisked egg and all of the remaining dry ingredients. Toss mixture to combine, pour in chicken broth and toss again to combine. Place stuffing in a 2 qt casserole dish.
  5. Bake at 350 for 1 hour covered with lid. Then bake an additional 30 minutes uncovered.
  6. If you desire a crispier top place oven on low broil and broil 5-10 minutes or until top of stuffing is a light golden brown.
  7. Add the essential oils after cooking is completed and mix thoroughly.  You can add the essential oils during the cooking process but this decreases their medicinal value.
  8. Serve.

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