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
OLD-FASHIONED SODA CRACKERS
When I was in Mexico, one of the silliest but best things I remember eating, were homemade soda crackers that were served with our meal. They were still warm right out of the oven, and heavenly. We had them in a quaint little restaurant in a village called Taxco. These are just like them! It makes a lot, but you won't believe how quickly you'll go through them!!
Provided by Wildflour
Categories < 60 Mins
Time 50m
Yield 8 dozen
Number Of Ingredients 6
Steps:
- In large bowl, combine flour, baking soda and salt.
- Cut in butter til crumbly.
- Add water, stir just until mixed.
- Turn dough out onto lightly floured surface and knead til thoroughly mixed. About 3 minutes.
- Roll out dough, a fourth at a time, on well-floured surface to 1/8" thickness.
- Cut into 2" squares.
- Place 1" apart on ungreased cookie sheets.
- Prick 2 or 3 times with a fork, then sprinkle with salt.
- Bake in preheated 350º oven for 20-25 minutes or til lightly browned.
Nutrition Facts : Calories 357.7, Fat 12.2, SaturatedFat 7.4, Cholesterol 30.5, Sodium 328, Carbohydrate 53.7, Fiber 1.9, Sugar 0.2, Protein 7.4
OYSTER DRESSING RECIPE
Old fashioned Southern style Oyster Dressing is a perfect side for your Thanksgiving turkey. Make it with shucked oysters in a jar, available at most grocery stores if you can't find fresh oysters.
Provided by Steve Gordon
Categories Side Dish
Time 1h
Yield Varies
Number Of Ingredients 12
Steps:
- Crumble the cornbread into a large mixing bowl.
- Add the crumbled saltine crackers.
- Mix well and set aside.
- Place skillet over Medium heat on stove top.
- Add one stick of butter.
- Add chopped celery.
- Add chopped onion.
- Stir and cook celery and onions until translucent. About 5 minutes.
- Pour cooked celery and onions over the cornbread and crackers mixture.
- Add salt.
- Add black pepper.
- Add ground nutmeg.
- Add sage.
- Add beaten eggs.
- Mix all ingredients well.
- Slightly chop the oysters in a small bowl. Add oysters and oyster liquid to mix.
- Stir well.
- If mixture is dry, add evaporated milk as needed.
- If mixture is too wet, add crumbled saltine crackers as needed.
- Butter a 9×13 baking dish on bottom and sides.
- Pour the dressing mixture into the baking dish.
- Bake at 350F degrees for 45 minutes.
- Remove when done and set on wire rack to cool slightly.
- Enjoy!
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.
GRANNY'S OLD-FASHIONED BREAD AND SAGE DRESSING
Steps:
- Preheat oven to 325°F. Melt margarine in a large nonstick skillet. Add celery and onion. Sauté until vegetables are very tender, about 10 minutes. Stir in thyme, sage, salt (optional), and pepper. Set aside.
- Meanwhile, place bread slices on a baking sheet and lightly toast on both sides, about 10 minutes per side (or you can use the toaster). Break bread into bite-size pieces. Mix in vegetable mixture and parsley. (At this point, stuffing can be made one day ahead, placed in a self-sealing container, and refrigerated.)
- In a medium saucepan, heat broth to a simmer. Place dressing mixture in a large mixing bowl. Add hot broth and stir until bread is evenly moistened, starting with 2½ cups broth and adding additional broth to reach desired consistency. Transfer mixture to a shallow baking dish. Cover with foil and bake for 30 minutes. Uncover and continue to bake until lightly browned, another 15 to 20 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
OLD-FASHIONED BREAD AND CELERY DRESSING
Traditional moist dressing, baked outside of the bird. I make this when I am cooking a turkey breast without the cavity.
Provided by PalatablePastime
Categories Christmas
Time 1h15m
Yield 9-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine ingredients by tossing lightly and place in an oblong baking pan.
- Cover with foil and bake 45 minutes.
- Uncover and bake 15 minutes more.
Nutrition Facts : Calories 234.3, Fat 11.9, SaturatedFat 6.9, Cholesterol 27.1, Sodium 607, Carbohydrate 28, Fiber 2.3, Sugar 4, Protein 4.3
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OLD-FASHIONED LITHUANIAN CRACKER FILLING – A …
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Cuisine Eastern European, Coal RegionEstimated Reading Time 3 minsCategory Sides
- Crush crackers coarsely (hand crushing in the sleeve for saltines works well.) Pour into mixing bowl.
- Scald milk, then add to coarsely crushed cracker crumbs. Allow to sit for 5 minutes. Gently, but thoroughly stir in onion mixture, eggs, parsley, poultry seasoning, salt and pepper. Mix gently but well.
- Spread into buttered casserole dish. (Filling will puff lightly when baking due to the eggs, use a deep enough dish)
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Estimated Reading Time 7 mins
- Traditional oyster stuffing recipe. To make oyster stuffing, season two cupfuls fresh breadcrumbs with salt and pepper, add one-third cupful melted butter and one cupful oysters, cleaned and drained from their liquor.
- Southern peanut stuffing recipe. To make peanut stuffing, remove skin covering and finely chop sufficient roasted or salted peanuts to measure half a cupful, add one cupful cracker-crumbs, salt, pepper and cayenne to season, two tablespoonfuls melted butter and one-half cupful rich cream.
- Potato stuffing. Mix 2 cups hot mashed potatoes, 2 cups cracker crumbs, 1/3 cup each melted butter and sausage fat and 1/2 cup giblets cooked and chopped fine.
- Bread stuffing. Remove crust from one loaf baker’s bread and break into pieces. There should be 3-1/2 cups. Pour over 1 cup boiling water. Let stand 20 minutes and then squeeze out as much water as possible.
- New England stuffing. “Remove the hard outside crusts from a small’stale loaf of baker’s bread,” says Fannie Merritt Farmer in Woman’s Home Companion for November [1910].
- Fall River stuffing. Put giblets in saucepan and cover with one quart of cold water. Place on range and heat gradually until boiling-point is reached: then let simmer until giblets are tender.
- Classic bread and celery stuffing. Remove hard outside crusts from a stale loaf of baker’s bread and break in pieces. There should be three and one-half cupfuls.
- Old-fashioned cracker stuffing. Mix 3 cups cracker crumbs with 1 small cup butter. Moisten with 1-1/4 cups boiling water. Season with salt, pepper and poultry dressing.
- Potato-sausage stuffing. One toothsome substitute which is well-liked is made of a mixture of mashed potatoes and sausage meat. For a ten-pound turkey are required three pints of hot mashed potatoes seasoned with finely minced parsley, celery, onion and pepper; one pint of sausage meat seasoned with sage and two eggs, which should be beaten thoroughly and mixed with the other ingredients.
- Walnut stuffing recipe. To one quart of fresh breadcrumbs add one cup of English walnuts which have been cut into small pieces, one tablespoonful of salt and one-quarter teaspoonful of pepper.
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