Blog Post: https://blog.zijainternational.com/the-only-stuffing-recipe-you-need/
I’m grateful for a lot of things—my family, my dog, the mountains I live in, and, topping the list, bread. We even have a well-intentioned joke in my family where we say we are on a gluten-inclusive diet. But, don’t get me wrong, even gluten-free bread is delish. I definitely don’t discriminate when it comes to my bread. I like it toasted, roasted, cheesy, and greasy; wheat, white, sliced and diced; glazed, raised, and…emblazed? Okay, I’m done.
My point is, stuffing is definitely the best part of the Thanksgiving meal because it’s the best kind of glorified bread. Here’s the perfect way to incorporate some of the best-tasting essential oils into your holiday stuffing. Did I mention I’m super grateful for you, too (like, almost as much as bread)? Enjoy!
Améo-Infused Stuffing
Ingredients
- 12 tablespoons (1 ½ sticks) butter
- 10 slices bread, diced into 1-inch pieces
- 1 medium onion, chopped
- 1 stalk celery, sliced thin
- ½ cup parsley, chopped (flat leaf)
- 2 tablespoons sage, chopped
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 drops Améo Rosemary Essential Oil
- 2 drops Améo Thyme Essential Oil
- 2 ½ cups chicken broth, divided
- 2 eggs
Instructions
- Heat oven to 250°F
- Butter 13×9 baking dish
- Distribute bread in single layer on a baking sheet
- Bake until dried, about 45 minutes
- Transfer to large bowl
- Melt ¾ cup butter in a skillet and add onions and celery
- Soften for about 10 minutes
- Add to bread along with parsley, sage, salt, and pepper
- Whisk Améo Rosemary and Thyme into 1 ¼ cups broth
- Add mixture to bread
- Heat oven to 350°F
- Whisk eggs and remaining broth in a bowl and then fold into bread
- Transfer to buttered 13×9 dish, spreading evenly
- Cover with foil and bake for about 40 minutes, or until a thermometer reads 160°F
Notes
Feel free to use gluten-free bread or vegetable broth if you have dietary restrictions!
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Take Care, Lance
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