Cracker Stuffing Recipes

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.

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.

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.

Steps:

• Preheat oven to 350 degrees F
• In a skillet, melt butter
• Place onion, celery, and apple in pan and saute for several minutes until soft
• Crush your Ritz crackers and place the cracker crumbs in a large bowl
• Add fruit and vegetable mixture in a large bowl and mix with a spoon
• Add salt, pepper, poultry seasoning, sage and celery seed, tossing until well blended
• Spread mixture in a baking dish or pan
• Add chicken broth over the mixture evenly
• Bake at 350 for 25-30 minutes.

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.

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.

Steps:

• Brown onions in oil or chicken fat until very brown; drain off grease.
• Add onions and celery to the cracker bits in a large bowl; tossing to mix.
• Add eggs to mixture and stir.
• Put the stuffing into a souffle dish.
• Bake at 350 degrees for one hour.
• Baste often with turkey drippings if you are making a turkey or use chicken stock.

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Mix onion, celery, grated cornbread and biscuits, parsley, poultry seasoning, sage and pepper in a large mixing bowl.
• Add melted margarine to mixture.
• Stir until well blended.
• Add Chicken broth to dry ingredients and mix well. The dressing should have a wet but not soupy consistency like a quick bread batter (banana bread/corn bread).
• Divide mixture evenly into two (8 x 8 inch) pans sprayed with non-stick spray.
• Bake uncovered for 1 hour at 400 degrees Fahrenheit or until lightly brown on the top.
• Remove from oven and enjoy!
• Tips for great Dressing:.
• Grate biscuits and corn muffins in a food processor until coarsely ground or using the largest holes on your hand grater.

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.

Steps:

• Heat oven to 400°F. Grease 8-inch square pan with butter or cooking spray. In medium bowl, stir cornbread ingredients just until blended (batter will be lumpy). Pour into pan. Bake 16 to 18 minutes or until golden brown. Cool.
• Reduce oven temperature to 325°F. Grease 3-quart casserole with butter or cooking spray.
• Coarsely crumble cornbread onto large cookie sheet. Bake 20 minutes or until slightly dry. Remove cornbread from cookie sheet to large bowl; set aside.
• In 12-inch skillet, melt 1/4 cup butter over medium-high heat. Add onions, bell peppers, chiles, sage and oregano. Cook about 10 minutes, stirring frequently, until vegetables are softened. Add vegetable mixture to cornbread crumbs in bowl. Stir in thawed corn, corn chips and cilantro.
• In medium bowl, beat 3 eggs, the sugar, salt and pepper. Stir in cream corn. Add to vegetable-cornbread mixture; stir until blended. Spoon into casserole.
• Cover with foil; bake 30 minutes. Uncover; bake 20 minutes longer or until thoroughly heated and top is golden brown.