This is a recipe handed down from my Grandmother. My kids request it each year at the holidays. It is a rich, delicious holiday stuffing. Because this recipe uses saltine crackers, you will not want to add salt.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

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  • Brown the beef and pork in a large skillet over medium heat; drain and set aside.

  • Melt the butter in the skillet over medium heat. Cook and stir the celery and onion in the melted butter until soft. Stir the meat and crushed crackers into the celery and onion mixture; season with pepper and poultry seasoning. Pour the sherry into the mixture; stir. Add the chicken broth to the mixture one cup at a time, stirring continually until all broth has been incorporated. Transfer the stuffing to the prepared baking dish; cover with aluminum foil.

  • Bake in preheated oven for 35 to 40 minutes; remove the foil and cook until the top has browned, another 5 to 10 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

655.1 calories; 22.7 g protein; 53.6 g carbohydrates; 106.7 mg cholesterol; 992.6 mg sodium. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/08/2011
Made this for Thanksgiving last year and had so many compliments. Very rich and savoury. Read More
(5)
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/08/2011
Made this for Thanksgiving last year and had so many compliments. Very rich and savoury. Read More
(5)
Rating: 5 stars
10/08/2011
Made this for Thanksgiving last year and had so many compliments. Very rich and savoury. Read More
(5)
Rating: 5 stars
11/23/2017
This is the best stuffing! It is very rich and flavorful. I make it every year for Thanksgiving and Christmas. My family loves it and I always get requests for the recipe. Thank you so much for sharing it! Read More
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