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Perfect Holiday Stuffing

I love the aroma of the savory seasonings when this is baking. This stuffing is perfect with any meat, poultry or fish.
Course Sides
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6 people


  • 1 Box Unsalted Premium crackers/ use only 3 sleeves of the package break crackers into pieces.
  • 1 cup small Vidalia or other sweet onion, diced
  • 2 large carrots, peeled and grated
  • 1 cup stalks celery, peeled and diced
  • 1 tsp. Kosher salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. paprika
  • 1 clove garlic chopped
  • 10 fresh mushrooms, cleaned and cut into small pieces
  • 1 tbsp. fresh parsley, chopped to taste
  • 1 tbsp. fresh dill, chopped to taste
  • 2-3 tbsp. canola or vegetable oil
  • 2+ cups boiling water you may need more or less .
  • 1 egg, beaten


  1. Boil water. Set aside. Put crackers in deep bowl. Slowly add water, stirring until soft but not too mushy. If you have to, add more water to crackers, do so until you get a soft mixture (but not too watery.) Set aside.
  2. Heat oil in large skillet. Saute onion and celery about 2 minutes. Add the carrots, garlic clove, parsley, dill and mushrooms. Stir and cook for about 2 minutes. Add the salt, pepper and paprika. Cook another 3 minutes until all the vegetables are cooked. Adjust seasonings. Use your judgement on the time. Remember this is still going to cook in the oven. Set aside and let cool. Make sure it is cool before you add the egg. Add egg and mix together.
  3. Preheat oven to 350 degrees. In a casserole dish, add a little oil to coat the bottom of dish. Set aside.
  4. Add the cracker mixture to the onion mixture. Then pour into dish and bake for 20-30 minutes, uncovered. Remove from oven and let rest a few minutes before serving.
  5. If putting the stuffing into a turkey or chicken, remember to adjust cooking time.