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Simple Stuffing

By: Sharon Matten January 06, 2022
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
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Servings: 1


  • 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
  • 2 large eggs, lightly beaten
  • 2 cups chicken or vegetable stock

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


  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.

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