TELBAN'S FAMILY CRACKER STUFFING
Steps:
- With crackers still in their sleeves, crush up with your hands (easier to crush this way, and it keeps your hands cleaner). Place crushed crackers in large bowl.
- In a frying pan, saute the butter and onion until the onion are tender, about 5 minutes. Chop celery into small pieces and add to the crackers. Add cooked onions and butter to the crackers; mix well.
- Add eggs, one at a time, mixing well. Add milk a little at a time (you might not use all of the milk), until the cracker mix is moistened.
- Cracker mix should form a ball which you can hold in your hand. Use to stuff a 12-pound turkey. When stuffing a turkey this does not expand, so you want to pack it in tight. When the turkey is ready, you pull out the stuffing in one big chunk and slice it. Great on a turkey sandwich the next day!
HERBED CRACKER STUFFING
Crackers were ever-present in Colonial kitchens and were often used in savory dishes like this herbed stuffing.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h50m
Yield Makes 10 cups
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees. Place bread cubes in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried but not browned, about 20 minutes.
- Meanwhile, melt butter in a large saute pan over medium-high heat. Add garlic, onions, and celery, and saute until just starting to brown, about 8 minutes. Add wine, and simmer 1 minute. Transfer mixture to a large bowl. Mix in bread cubes, crackers, herbs, and 1 teaspoon salt; season with pepper. Stir in broth, milk, and eggs until just incorporated.
- If not stuffing turkey, preheat oven to 350 degrees. Spoon stuffing into a 9-by-13-inch baking dish. Cover with parchment, then foil, and bake 45 minutes. Raise oven temperature to 425 degrees. Uncover stuffing, and bake until top is crisp and browned, about 5 minutes.
GRANDMOM JACOBS' SAVORY STUFFING
My grandmom's secret ingredient to her stuffing was stale Italian bread to soak up the stock, and Trisha's grandmother used saltines for a nice crunch. On the show, we cooked up a combination of both of our family traditions!
Provided by Food Network
Categories side-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to broil.
- Place the bread cubes on a baking sheet lined with parchment and drizzle over the olive oil. Sprinkle with salt and pepper and toast for 3 to 5 minutes until golden brown. Make sure to watch them so they don't burn. Remove the cubes and switch the oven to 375 degrees F.
- Melt the butter in a medium skillet over medium heat. Add the carrots, celery, onion and thyme and season with salt and pepper. Saute until softened, about 8 minutes. Remove the vegetables to a large bowl.
- Add the toasted bread and saltines to the vegetables. Add the stock slowly, tossing gently, until the bread is moist but not too soggy; you may not use all of your stock. Place in a greased 9-by-13-inch baking dish and bake, uncovered, for 45 minutes until golden brown.
SUNNY'S CROWD-SOURCED STUFFING
Provided by Sunny Anderson
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat a countertop oven to 300 degrees F.
- Place the bread cubes in a single layer on two quarter sheet trays (9-by-13-inch baking sheets) or countertop oven baking sheets and bake until dried out and crisp, about 15 minutes. Remove the bread cubes to a very large bowl.
- Increase the oven temperature to 400 degrees F.
- Meanwhile, heat the oil in a large saute pan over medium-high heat. Add the celery, onions and a pinch of salt and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Add the sage, thyme, garlic and scallion whites and continue to cook until the vegetables and herbs meld together, 3 to 4 minutes. Transfer the vegetable mixture to the bowl with the bread cubes. Add the chestnuts and saltines and mix to combine well.
- Whisk together the cream of mushroom soup and turkey stock in a medium bowl or large measuring cup. Pour over the bread cubes and vegetables. Season with salt and pepper and mix to combine well.
- Transfer the bread mixture to a 9-by-9-by-2 1/2-inch broiler-safe baking dish. Using a wooden spoon, press down to compact the stuffing. Cover tightly with foil and bake for 30 minutes.
- Remove the foil and switch the countertop oven to broil. Broil the stuffing until the top is golden brown and crispy, 2 minutes on high. Garnish with the scallion greens and Fried Sage, if using.
- Heat the vegetable oil in a small saucepan over medium-high heat to 375 degrees F. To test if the oil is ready for frying, drop in a small sage leaf. If it begins to sizzle, the oil is ready. Add the sage leaves to the oil and fry until crisp, 20 to 25 seconds. Using a slotted spoon, remove the leaves to a paper towel-lined plate and sprinkle with salt.
"SIMPLE IS BEST" DRESSING
Leave the sausage, nuts, dried fruit behind in favor of this easy, vegetarian-friendly stuffing recipe with country bread and Thanksgiving-classic herbs.
Provided by Victoria Granof
Categories Thanksgiving Bon Appétit Side Stuffing/Dressing Herb Onion Bake Celery Peanut Free Tree Nut Free Soy Free Vegetarian
Yield 8-10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
- Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
- Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. (Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.)
- Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).
OLD-FASHIONED CRACKER DRESSING
This old-fashioned dressing is a great side dish for the Thanksgiving or alongside roast chicken. Made with saltine crackers, celery, onions, and herbs, it's simple and satisfying.
Provided by Chef John
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 1h10m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly coat a baking dish with cooking spray.
- Melt butter in a large skillet over medium heat. Cook and stir onion, celery, and 1 teaspoon salt in melted butter until onion begins to turn translucent, about 5 minutes. season with black pepper, sage, thyme, rosemary, and cayenne pepper; cook and stir about 1 minute.
- Remove skillet from heat and stir in chicken broth.
- Combine crushed crackers and onion mixture in a large bowl. Add egg and cream; mix until combined. Season with salt and black pepper.
- Spread cracker mixture evenly in a large baking dish and smooth the top.
- Bake in the preheated oven until top is golden brown, 40 to 45 minutes.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 21.9 g, Cholesterol 28.5 mg, Fat 9.6 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 4.3 g, Sodium 704.6 mg, Sugar 1.2 g
EASY TURKEY STUFFING
Want to make great turkey stuffing? Here are the basics for how to make turkey stuffing with easy variations to make it your own. Gather your helpers around to chop up onion, celery, carrots, bread and parsley. Use Progresso™ chicken broth for a flavorful way to keep it moist. All that's left is to stuff your turkey and get ready to see delighted faces at the table. Enjoy!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 18
Number Of Ingredients 10
Steps:
- In 10-inch skillet, melt butter over medium-high heat. Add onion, celery and carrots; cook, stirring occasionally, until tender.
- In large bowl, mix bread cubes, parsley, poultry seasoning, salt and pepper. Add broth and butter-onion mixture, stirring until desired moistness (stuffing will become a little more moist during roasting because it will absorb juices from turkey).
- Use to stuff 1 (14- to 18-lb) turkey. After stuffing turkey, place any remaining stuffing in 1- or 2-quart casserole that has been sprayed with cooking spray; cover and refrigerate. Bake stuffing in casserole with turkey for last 35 to 40 minutes of roasting time or until thoroughly heated.
Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1/2 Cup, Sodium 280 mg, Sugar 1 g, TransFat 0 g
CRACKER STUFFING
This is a recipe from my grandmother. It was passed down to me by my mom. Not sure but I think my grandmother got it from her mom too. In any case, I love this. Leftovers can be sliced up and put on turkey/chicken sandwiches. Yum! Also, use this and make the stuffing into balls about the size of meat balls and cook them with gravy and cut up leftover turkey/chicken. Again, I love this stuff!
Provided by Relayer
Categories Thanksgiving
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Combine crackers and eggs in a large bowl.
- Add butter and mix well.
- Add bullion slowly.
- Add the rest of the ingredients and mix well.
- You may want to add more of a certain ingredient listed above according to your taste.
- Take stuffing mixture and put it in a casserole dish.
- Bake @ 350 degrees for 20 to 25 minutes until it is golden brown.
Nutrition Facts : Calories 292.7, Fat 14.3, SaturatedFat 7.1, Cholesterol 61.6, Sodium 700.9, Carbohydrate 34.9, Fiber 1.6, Sugar 1.4, Protein 5.9
OLD FASHIONED STUFFING
This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.
Provided by LYNN BECKER
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time P1DT1h15m
Yield 24
Number Of Ingredients 9
Steps:
- Allow the toasted bread to sit approximately 24 hours, until hard.
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
- Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
- Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
- Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
- Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 16.7 g, Cholesterol 18 mg, Fat 2.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1 g, Sodium 228.4 mg, Sugar 1.7 g
CRACKER STUFFING
Boost the flavor of your tasty saltine cracker crumb stuffing with fresh parsley and a pinch of ground sage. This Cracker Stuffing make 10 servings-deliciously! Add Cracker Stuffing to your holiday recipe lineup this year.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield Makes 5 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Melt margarine in large skillet on medium-high heat. Add onion and celery; cook and stir until crisp-tender. Remove from heat. Stir in remaining ingredients.
- Spoon into greased 1-1/2-quart casserole dish; cover.
- Bake 40 minutes or until heated through.
Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 3 g, TransFat 2.5 g, Cholesterol 0 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
EASY CRACKER STUFFING
Make stuffing special with our Easy Cracker Stuffing recipe. Crackers replace bread in this simple and savory Easy Cracker Stuffing recipe that serves 14.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 14 servings, 1/2 cup each
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Cook mushrooms, onion and celery in butter in skillet on medium heat until tender.
- Mix cracker crumbs, walnuts, parsley, poultry seasoning, pepper and vegetable mixture in large bowl. Add broth and eggs, tossing until well blended. Spoon into 2-quart baking dish or pan; cover.
- Bake 30 to 40 minutes or until heated through.
Nutrition Facts : Calories 310, Fat 23 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
GRANDMA WINNIE'S TURKEY STUFFING
A classic stuffing recipe to serve with any turkey dinner. If you have turkey broth on hand, it can be substituted for chicken broth.
Provided by Lipo
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Butter one 2 quart casserole dish.
- In a saute pan, cook onion and celery in butter until soft.
- In a mixing bowl, combine onion and celery, bread cubes, poultry seasonings, mushrooms, egg and stock. Mix well and add to casserole dish. Bake for 1 hour.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 15.6 g, Cholesterol 35.8 mg, Fat 9 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 5.2 g, Sodium 296.2 mg, Sugar 2.2 g
SODA CRACKER CANDY
If you like almond roca, you'll love this. Don't be put off by the soda crackers, it is really good. My kids want this every Christmas and now my Grandkids are asking for it.
Provided by Rebecca
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 20m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a 10x15 inch cookie sheet with aluminum foil.
- Place crackers in a singe layer over prepared cookie sheet. Use more or fewer crackers as needed to cover the bottom of your pan.
- In a small saucepan over low heat combine butter and brown sugar; bring to a boil. Boil for 3 minutes; pour over crackers.
- Bake in preheated oven for 5 minutes. Sprinkle chocolate chips evenly over the top. Sprinkle almonds over chocolate chips; using the back of a wooden spoon, press nuts into chocolate.
- Chill in refrigerator for at least 3 hours, or until set. Break into pieces and store, sealed, in refrigerator.
Nutrition Facts : Calories 1151.4 calories, Carbohydrate 123 g, Cholesterol 91.5 mg, Fat 75.7 g, Fiber 8.8 g, Protein 12.2 g, SaturatedFat 38.3 g, Sodium 641.4 mg, Sugar 87.1 g
CRACKER DRESSING
Nicely seasoned Cracker Dressing is a simple alternative to recipes that call for bread crumbs or cubes, suggests Jan Woodruff of Chandler, Arizona.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a skillet over medium heat, saute celery and onion in butter until tender. In a bowl, combine the egg, milk, parsley, sage, thyme, salt and pepper. Add the crackers and celery mixture; toss lightly. , Place in a greased 1-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until browned.
Nutrition Facts : Calories 460 calories, Fat 23g fat (11g saturated fat), Cholesterol 148mg cholesterol, Sodium 1287mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 3g fiber), Protein 13g protein.
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