Ingredients
- 4 sleeves saltine crackers
- 2 stalks celery
- 1 cup butter
- 1 medium onion
- 4 eggs
- 1/2 cup milk
Instructions
- 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!
Reviews
Our family also has been making cracker stuffing for probably 100 years. It’s passed down from generation to generation. We roll the crackers very fine though, not big chunks and we add poultry seasonings and chicken broth and melted butter along with the standard celery and onions. We do not use chicken fat. I’ve also had it with mushrooms and that’s good also. Most people I talk to never heard of cracker stuffing but we love it. Here in Texas everyone likes corn bread stuffing.
Marcella R.
I already had this recipe. It has been in our family for 4 generations, brought over from then Austria-Hungary, now Slovakia. Everyone who tastes it cannot get enough. It is always a hit! Such simple ingredients; such great flavor.