Here we go again, delving into the treacherous topic ofchanging up your traditional Thanksgiving side dishes. This time, it’s anold-fashioned cracker dressing vying to be that surprise, uninvited guest. Sure some you alternative lifestylists may go for thecornbread, but generally, bread-based variations rule the day. There’s agreat reason for this; they’re easy, delicious, and most importantly, veryfamiliar. Therein lies the problem.
Why mess with past success? Your loved ones wait all yearfor your Thanksgiving feast, so why take the chance of disappointing them onthe big day? You have the entire rest of the year to do that.
Anyway, I’m not going to try and convince you that this is asuperior dressing, or that you should change your regular routine, but ifyou’re someone who's looking for a change of pace dressing, that’s still very familiar andcomforting, this could be the one.
Of course, you can use whatever ingredients you normally addto your bread dressing, and it should work just the same. By the way, I neverstuff my turkey, so if you choose to use this as a stuffing, please refer tothe roughly one million Thanksgiving turkey cooking guides linked online. Enjoy!
Ingredients for 16 portions:1 pound saltine crackers (4 sleeves)1/2 cup butter1 large or 2 small yellow onions, diced3 or 4 ribs of celery, diced1 tsp salt, or to taste1/2 tsp freshly ground black peppercayenne to taste1/2 tsp dried sage1/2 tsp dried thyme1/2 tsp dried rosemary2 3/4 cups chicken or turkey broth1/2 cup cream or milk1 or 2 eggs*Tip: you can cook a small nugget in a pan and taste forseasoningBake at 375 degrees F. for bout 45 minutesPin It
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