Absolutely delicious. I initially had doubts about how it would turn out however I followed the recipe strictly and it was wonderful. A hit at my families early Thanksgiving dinner. Thank you!
Absolutely delicious. I initially had doubts about how it would turn out however I followed the recipe strictly and it was wonderful. A hit at my families early Thanksgiving dinner. Thank you!
I thought old fashioned cracker dressing was referring to the way the white folks made their dressing, so I had to check it out to expand my diversity training. It's delish!
Tried it and didn't like it. I don't care for the rosemary, sage, cayenne pepper, and thyme. They're overwhelming.
The second time I made it, I used 4 eggs instead of one (it makes the dressing fluffier - not hard as a brick). Eliminated the salt, but I snipped about 2 T. of fresh parsley into the saute pan, along with 3 cloves of minced garlic. And I dumped in several really good shakes of Morton's Nature's Seasoning. While the veggies were sauteeing, I poured a box of organic chicken broth over the crushed crackers. (I used an old Tupperware Fix 'n Mix bowl, as the volume is quite large.) I waited until after I mixed the butter/veggies into the softened crackers before I added salt. (I tasted the mixture first to determine if I needed additional salt.) Then I mixed in the well-beaten eggs and poured it all into a buttered Corning Ware pan. (Oh... I eliminated the milk/cream. Kind of silly to add that, IMO.)
I used 3 RIBS of celery - a stalk is the whole thing (you'd think that a CHEF would know that!). I got rave reviews from the family - especially the picky grandchildren! LOL
My recipe can be used with beef, pork, poultry, and fish because I don't use the sage, rosemary, and thyme.
Just like Grandma use to make!!!!
I needed to use up some matzoh crackers and subbed them for the saltines in this recipe. Poured mushroom soup over the top baked it and we ate it casserole style. Yum:)
I thought it was great. Nobody present had ever seen dressing like this so it was hard for them to accept and a few liked it. The kids couldn't take it. I even found a couple pieces in the freezer 10 months later - heated them up and it tasted great still.
This is the exact dressing that my Dad would make for Thanksgiving over 50 years ago. Everyone loved it. He was Lithuanian but I don't know where he got the recipe. This year I will be making it and taking it to my son's home. Every year my daughter-in-law stuffs the turkey with traditional stuffing and I bring a pan of a different dressing; oyster cornbread fruit etc. This year it will be cracker in honor of my Dad.
This is what I remember growing up. Stuffing/dressing that was dense and moist and flavorful. Fantastic recipe. I would not change a thing!
Made it and it was absolutely delicious! I'm used to the regular old fashioned bread dressing and this was a nice change. What made it even better was the next day. I cut the leftover in squares and melted butter in a skillet and browned both sides in it and ohhh boy!!!!! was that so tasty with bacon and eggs as a side. Almost like frying up some polenta squares.:) Will make it again!
