Preheat oven to 350°F.
Sauté carrots, onions, celery, sage, herbes de Provence, salt, and pepper in a large skillet with the avocado oil for three minutes.
Add butter and stock to skillet and bring to a simmer.
Place croutons in a large mixing bowl, pour simmered stock over croutons. Mix until croutons have absorbed the liquid.
Place stuffing mixture in an 8"x8" greased baking dish. Bake for 30 minutes.