I can barely believe Thanksgiving is happening this week. It seems like just yesterday we were enjoying Labor Day weekend and savoring the cooler temperatures of Autumn. 

What I love most about Thanksgiving is all day family time. There's no rush or hustle and bustle, just good conversation and lingering over a delicious homemade meal. 

Spending time with family and friends is one of the most delicious forms of self-care. And self-care is something we can be thankful for because when we take care of ourselves, we have so much more to give to our loved ones. Plus we feel much more satisfied with our lives. 

Which brings me to my topic this week: Should Self Care Be Seasonal? 

My answer ... Absolutely! 

Read more here for how to transition your self care regimen for the Fall and Winter seasons.

Ingredients
8 slices bread (try Udi's if you're gluten free)
½ medium onion
1 stalk celery
6 Tbs. butter
1 c. chicken broth
½ tsp. salt
⅛ tsp. pepper
1 tsp. dried sage
1 drop rosemary essential oil
1 drop thyme essential oil
2 eggs

Instructions
Preheat oven to 350 degrees Fahrenheit. Using a serrated knife, cut bread into cubes. Spread bread cubes out evenly on a baking sheet, and bake for 15–20 minutes, stirring once, until lightly golden.

Finely chop the onion and the celery. In a large saucepan, melt the butter, and then add the chopped onion and celery. Saute the onion and celery over medium-high heat, stirring frequently, until barely tender.

Add the chicken broth, salt, pepper, and sage.

Remove saucepan from heat, and stir in essential oils.

Add the toasted bread chunks, and stir until evenly coated.

Stir in two eggs; and then spoon the stuffing into a greased casserole dish.

Bake stuffing at 350 degrees Fahrenheit for 25 minutes, or until the egg is cooked and the stuffing is a nice golden color.

Serve this delicious stuffing as part of your holiday meal! Click here for the recipe card version.