Holiday Stuffing by #UrChef Christy Brown


The oils in this recipe are:

Sage- is a great oil that promotes healthy looking hair and scalp when applied to shampoo or hair conditioner. Clary Sage promotes a restful night sleep it is also a calming and soothing oil for the skin. When using the soil topically diluted with fractionated coconut oil. For a restful sleep apply to pillow in a spray bottle of water about five to 10 drops and missed. During a woman's menstrual cycle, rub 3 to 5 drops on the belly for a massage. Combined with Roman chamomile and add two drops to a bath for a stress relieving.

Oregano- oregano taken daily maintains help the union function. Put one drop and place of dried oregano and spaghetti sauce pizza or a roast. This oil is high in carvacol, a main chemical component of oregano oil. Caution when using oregano, it is a very hot oil. Always dilute with fractionated coconut oil when applying oregano to the skin. Avoid contact with eyes in and your ears and sensitive areas.

Cumin- Cumin, native to Egypt is harvested in the Middle East, India and China. Cumin seeds possesses a excellent source of iron.  Iron is an important component of hemoglobin which transport oxygen from the lungs to the body's cells.  Women who are pregnant or black tea have increased needs for iron.  Cumin seeds benefit the digestive system, and stimulate the secretion of pancreatic enzymes and the in compounds necessary for digestion and absorbing nutrients.  Cumin seeds are anticarcinogenic. And it enhances the liver detoxification enzymes.

Ingredients include

fresh rosemary

kosher salt





Garlic Herbed Stuffing 1 loaf


Evoo ¼ c





Sage ½ Tlbs

Fresh rosemary 1 tsp

Paprika ½ tsp

Garlic 4 pressed cloves

Cranberries ½ c

Walnuts 1/3 c crushed

Turkey kielbasa 1 c

Leeks ½ c

Vegan chicken bullion base 1Tlbs  

Water 2½ c

Directions: Slice bread then place in a preheated 355* oven 10min on one side then check I used a pizza stone but a regular greased baking pan will do. While bread is in the oven combine leeks, walnuts, kielbasa, garlic, rosemary sage and evoo in sauce pan sauté on med high heat for 6-8 min until slightly browned. Check bread take out of oven set aside. In saucepan combine water, bullion, essential oils and cranberries let cook on med heat for 10 min then combine sautéed ingerdents let simmer. While ingerdents are simmering take bread and either tear apart or cut into cubes and place in a shallow bunt pan then pour simmering ingredients over bread and place back into oven for 15-20 min or until golden brown.

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