New Old-Fashioned Cracker Dressing & Stuffing – Produce Yous Dare?

Here nosotros teach again, delving into the treacherous theme of changing upward your traditional Thanksgiving side dishes. This time, it’s an old-fashioned cracker dressing vying to endure that surprise, uninvited guest.

Sure only about you lot option lifestylists may teach for the cornbread, but generally, bread-based variations dominion the day. There’s a keen argue for this; they’re easy, delicious, in addition to close importantly, real familiar. Therein lies the problem.

Why mess amongst by success? Your loved ones hold off all twelvemonth for your Thanksgiving feast, in addition to then why accept the run a hazard of disappointing them on the large day? You create got the entire residue of the twelvemonth to create that.

Anyway, I’m non going to essay in addition to convince you lot that this is a superior dressing, or that you lot should alter your regular routine, but if you’re soul who's looking for a alter of measuring dressing, that’s withal real familiar in addition to comforting, this could endure the one.

Of course, you lot tin purpose any ingredients you lot usually add together to your breadstuff dressing, in addition to it should operate only the same. By the way, I never materials my turkey, in addition to then if you lot select to purpose this every bit a stuffing, delight shout to the roughly ane 1000000 Thanksgiving turkey cooking guides linked online. Enjoy!


Ingredients for xvi portions:
1 pound saltine crackers (4 sleeves)
1/2 loving cup butter
1 large or two pocket-size yellowish onions, diced
3 or four ribs of celery, diced
1 tsp salt, or to taste
1/2 tsp freshly solid soil dark pepper
cayenne to taste
1/2 tsp dried sage
1/2 tsp dried thyme
1/2 tsp dried rosemary
2 3/4 cups chicken or turkey broth
1/2 loving cup cream or milk
1 or two eggs
*Tip: you lot tin gear upward a pocket-size nugget inwards a pan in addition to sense of savour for seasoning
Bake at 375 degrees F. for bout 45 minutes

View the consummate recipe

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