*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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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.
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.
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.
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!
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