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Simple Stuffing

  • Author: Sharon Matten - Kosher Everyday


This easy stuffing is a combination of my father’s (z”l) and father-in-law’s (kih) stuffing recipes. I can’t think of an easier recipe to make, and it’s always a family favorite


Units Scale
  • 2 tablespoons canola oil
  • 1 pound carrots, diced
  • 6 stalks celery, thinly sliced
  • 1 large sweet onion, diced
  • 2 cloves garlic, minced
  • 1 pound fresh mushrooms, sliced
  • 2 (12-ounce) bags herbed/seasoned croutons/stuffing (you can use Corn Chex for GF)
  • 2 large eggs, lightly beaten
  • 2 cups chicken or vegetable stock


  1. In a large skillet, sauté the carrots, celery, onion and garlic in the canola oil until the vegetables are soft.
  2. Add in the mushrooms and sauté until the mushrooms are soft.
  3. Stir in the croutons, then the eggs.
  4. Pour the stock over the stuffing and very gently stir, until the stuffing is completely combined.
  5. You can stuff your bird or bake this stuffing for 30 minutes. This will stuff a very large bird, or a medium sized bird with some leftover to bake outside the bird.


  • This stuffing is great for chicken as well as turkey.
  • If you want to make this stuffing vegetarian, use vegetable stock and bake outside the bird.
  • If making this stuffing using gluten free Corn Chex, do not add the additional 2 cups of chicken/vegetable stock as it will make the stuffing mushy.  Additionally, do not handle the stuffing overmuch as the Chex will disintegrate if you do.  Just treat it gently and you’ll be fine.


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