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Cracker Dressing
1/2 cup chopped celery1/2 cup chopped onion
2 tablespoons butter or margarine
1 egg
2/3 cup milk
1 tablespoon minced fresh parsley
1/2 teaspoon rubbed sage
1/4 teaspoon dried thyme
1/4 teaspoon salt
Dash of pepper
2 cups coarsely-crushed saltines (about 27 crackers)In a skillet over medium heat, saut? celery and onion in butter until tender.In a bowl, combine egg, milk, parsley, sage, thyme, salt and pepper. Add the crackers and celery mixture; toss lightly. Place in a greased 1-quart baking dish. Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until browned.Yields 2 servings.
Also see ...
Currant stuffing
Currant Stuffing2 to 3 large Bermuda onions1 1/2 tablespoons butter8 cups dried, unseasoned bread cubes1 1/2 cups currants1 cup walnuts, chopped2 teaspoons sageSalt, to tastePepper, to tasteSaut? onions in butter until tender, then blend into other ingr (Upload by user)
Currant Stuffing2 to 3 large Bermuda onions1 1/2 tablespoons butter8 cups dried, unseasoned bread cubes1 1/2 cups currants1 cup walnuts, chopped2 teaspoons sageSalt, to tastePepper, to tasteSaut? onions in butter until tender, then blend into other ingr (Upload by user)
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Permalink--> In : Recipes - Stuffings