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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.
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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.
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Preheat oven to 350 degrees. In a casserole dish, add a little oil to coat the bottom of dish. Set aside.
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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.
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If putting the stuffing into a turkey or chicken, remember to adjust cooking time.