All But Kitchen Sink Stuffing by Lady Rose

Rose Mary Mogan


When I was a kid growing up in rural Arkansas, my mother had the ability to take little or nothing and create a sastifying meal to feed all 13 of us. That is how this recipe came about, I made stuffing from literally everything I had in the pantry & fridge, & it turned out amazingly very tasty & good. That is why I call it All But The Kitchen Sink Stuffing, it has a little of everything in it, & the results was very rewarding and quite tasty. I used salad croutons because I did not have the bagged stuffing ones, and also used stale white & high fiber bread slices toasted. My husband LOVED IT.

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Makes a 9 X 13 X 2 size pan


40 Min


45 Min




1 medium
jalapeno pepper,deseeded & chopped
1 medium
red bell pepper, chopped
1 medium
green bell pepper, chopped
3 stick
celery, chopped
1 bunch
green onions, chopped
1 medium
white or spanish onion, chopped
2 stick
32 oz
chicken broth
2 can(s)
cream of chicken soup
1 can(s)
cream of celery soup
1 can(s)
cream of mushroom soup
4 large
24 oz
salad croutons
9 slice
white bread, toasted and cubed
3 slice
high fiber bread,toasted & cubed
1 1/2 Tbsp
splenda or sugar
2 tsp
each, thyme, white pepper, onion powder & sage
1 tsp
each, savory, & garlic powder
1 Tbsp
dried parsley flakes or chopped chives

Directions Step-By-Step

PREHEAT OVEN TO 350 DEGREES F. Toast bread & cube, or arrange on a large baking pan & toast in oven till browned about 8 to 12 minutes, then cube and put in a very large bowl.
Add the salad croutons to same bowl. Next melt butter in a very large skillet, and add chopped veggies, and saute till tender and transparent. Then pour over croutons and cubed bread and stir to combine. Add all of the spices. Note: I mix all of the spices into a small bowl, and then sprinkle over the bread mixture. This ensures I didn't forget to add one of them. Add splenda or sugar, and stir to combine.
Now pour the chicken broth over the croutons and let it sit for awhile to soften the bread somewhat.
Now crack eggs into a medium bowl, add all of the soups, directly from cans, then whisk with wire whip, & then pour over bread mixture.
Stir with large spoon and blend well. Spray a 9X13X2 inch Pan with non stick cooking spray, and pour stuffing mixture into pan. Smooth out evenly and then place in preheated oven and bake for 35 to 45 minutes till hot and bubbly.
Serve with your favorite Pan Gravy and Cranberry Sauce with Chicken or Pork.
I amazed myself with this recipe, it was moist, and very tasty and flavorful. I even had enough to share with 2 of my neighbors, and they loved it too.
You too may be surprised at what you can create without really trying, just by using what you have on hand.

About this Recipe

Main Ingredient: Bread
Regional Style: American