Best Soda Cracker Turkey Stuffing Recipes

TELBAN'S FAMILY CRACKER STUFFING

Steps:

• With crackers still in their sleeves, crush up with your hands (easier to crush this way, and it keeps your hands cleaner). Place crushed crackers in large bowl.
• In a frying pan, saute the butter and onion until the onion are tender, about 5 minutes. Chop celery into small pieces and add to the crackers. Add cooked onions and butter to the crackers; mix well.
• Add eggs, one at a time, mixing well. Add milk a little at a time (you might not use all of the milk), until the cracker mix is moistened.
• Cracker mix should form a ball which you can hold in your hand. Use to stuff a 12-pound turkey. When stuffing a turkey this does not expand, so you want to pack it in tight. When the turkey is ready, you pull out the stuffing in one big chunk and slice it. Great on a turkey sandwich the next day!

CRACKER DRESSING

Steps:

• In a skillet over medium heat, saute celery and onion in butter until tender. In a bowl, combine the egg, milk, parsley, sage, thyme, salt and pepper. Add the crackers and celery mixture; toss lightly. , Place in a greased 1-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until browned.

"SIMPLE IS BEST" DRESSING

Steps:

• Preheat oven to 250°F. Butter a 13x9x2" baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 1 hour. Let cool; transfer to a very large bowl.
• Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.
• Preheat oven to 350°F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to prepared dish, cover with foil, and bake until an instant-read thermometer inserted into the center of dressing registers 160°F, about 40 minutes. (Note: Dressing can be made one day ahead up to this point. Uncover the dressing, let cool, then cover again and chill. The next day, proceed with the final bake as described below.)
• Bake dressing, uncovered, until set and top is browned and crisp, 40-45 minutes longer (if chilled, add 10-15 minutes).

CRACKER STUFFING

Steps:

• Combine crackers and eggs in a large bowl.
• Add butter and mix well.
• Add bullion slowly.
• Add the rest of the ingredients and mix well.
• You may want to add more of a certain ingredient listed above according to your taste.
• Take stuffing mixture and put it in a casserole dish.
• Bake @ 350 degrees for 20 to 25 minutes until it is golden brown.

OLD FASHIONED STUFFING

Steps:

• Allow the toasted bread to sit approximately 24 hours, until hard.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
• Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
• Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
• Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

OYSTER AND CRACKER DRESSING

Steps:

• Preheat oven to 400 degrees with rack in top third. Pulse saltines in a food processor until coarsely ground. Add butter and pulse just to combine. Spread a thin layer of crumbs in a 9-by-13-inch baking dish. Top with half the oysters.
• Stir together reserved oyster liquor and cream. Drizzle half the cream mixture over oysters. Sprinkle with half the remaining crumbs and all the thyme. Repeat layering with remaining oysters and cream mixture.
• Stir parsley into remaining crumbs and sprinkle evenly over top. Bake dressing until bubbling and top is golden brown, about 45 minutes. Serve hot, with lemon wedges for squeezing.