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

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Serves: 8


  • 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


  1. Heat oven to 250°F
  2. Butter 13×9 baking dish
  3. Distribute bread in single layer on a baking sheet
  4. Bake until dried, about 45 minutes
  5. Transfer to large bowl
  6. Melt ¾ cup butter in a skillet and add onions and celery
  7. Soften for about 10 minutes
  8. Add to bread along with parsley, sage, salt, and pepper
  9. Whisk Améo Rosemary essential oil and Thyme essential oil into 1 ¼ cups broth
  10. Add mixture to bread
  11. Heat oven to 350°F
  12. Whisk eggs and remaining broth in a bowl and then fold into bread
  13. Transfer to buttered 13×9 dish, spreading evenly
  14. Cover with foil and bake for about 40 minutes, or until a thermometer reads 160°F


Feel free to use gluten-free bread or vegetable broth if you have dietary restrictions!