This dish is a holiday tradition in our family that dates back several generations. I think its origins are from the Pennsylvania Dutch country. It is quick, easy and a definite complement to the holiday table.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the saltine crackers, celery, onion, eggs, parsley and pepper. Set aside.

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  • Measure the half-and-half into a small cup and stir in the cornstarch. Bring the chicken broth to a boil in a small saucepan. Stir in the half-and-half and simmer for a few minutes to thicken. The gravy will be somewhat thin.

  • Pour hot gravy over the cracker mixture one cup at a time, stirring each time, until the dressing is moist but not soupy. Cover the bowl tightly with aluminum foil and let rest for 10 minutes before serving.

Nutrition Facts

165 calories; protein 5g 10% DV; carbohydrates 23.3g 8% DV; fat 5.6g 9% DV; cholesterol 57.3mg 19% DV; sodium 623.7mg 25% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/09/2006
Was really easy to make. Tastes like chicken noodle soup. Would probably saute the celery and onions because the celery was crunchy. The crunchyness didn't really go with the overall texture. Read More
(22)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/09/2006
Was really easy to make. Tastes like chicken noodle soup. Would probably saute the celery and onions because the celery was crunchy. The crunchyness didn't really go with the overall texture. Read More
(22)
Rating: 4 stars
01/01/2008
I opted not to add the celery and onions and instead used celery salt & onion pwdr. I think I got too much seasoning overall because with a tsp. of black pepper it was spicy! If I make again I would definitely saute the onions and celery before adding to the cracker mixture (as previous reviewer noted). Thanks for a different take on dressing/stuffing! Read More
(5)
Rating: 5 stars
11/24/2012
My father made a rendition of this every Thanksgiving. He never kept a recipe. I have tried to duplicate it over the years much to my family's chagrin. I wet the crackers with giblet broth or chicken stock. I have added different variables depending on my whim: sausage nutmeats fruit even oysters. It is a great base for stuffing and I have never appreciated the crouton bread cube variety since I grew up on this version using saltine crackers. Read More
(2)
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