Cracker Stuffing Recipes

HERBED CRACKER STUFFING

Steps:

• Preheat oven to 300 degrees. Place bread cubes in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried but not browned, about 20 minutes.
• Meanwhile, melt butter in a large saute pan over medium-high heat. Add garlic, onions, and celery, and saute until just starting to brown, about 8 minutes. Add wine, and simmer 1 minute. Transfer mixture to a large bowl. Mix in bread cubes, crackers, herbs, and 1 teaspoon salt; season with pepper. Stir in broth, milk, and eggs until just incorporated.
• If not stuffing turkey, preheat oven to 350 degrees. Spoon stuffing into a 9-by-13-inch baking dish. Cover with parchment, then foil, and bake 45 minutes. Raise oven temperature to 425 degrees. Uncover stuffing, and bake until top is crisp and browned, about 5 minutes.

CRACKER STUFFING

Steps:

• In a medium skillet, saute celery and onion in butter until tender. Moisten crackers with milk; add onion mixture, egg, parsley, sage, thyme, salt and pepper. Recipe sized for stuffing a chicken, may be doubled for stuffing a turkey.

BAKED STUFFED SHRIMP WITH RITZ CRACKERS®

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
• Mix crushed round crackers, parsley, saltines, celery salt, and garlic together in a large bowl. Add scallops, crabmeat, melted butter, and cooking wine; mix stuffing well.
• Place a shrimp on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Repeat with remaining shrimp.
• Stuff each shrimp with a heaping tablespoon of stuffing and place back-side up in the baking dish. Repeat with remaining shrimp and stuffing. Add 1 or 2 tablespoons water to the bottom of the baking dish to keep shrimp moist during baking.
• Bake in the preheated oven until shrimp are opaque and stuffing is beginning to brown, 15 to 18 minutes.

OLD-FASHIONED CRACKER DRESSING

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly coat a baking dish with cooking spray.
• Melt butter in a large skillet over medium heat. Cook and stir onion, celery, and 1 teaspoon salt in melted butter until onion begins to turn translucent, about 5 minutes. season with black pepper, sage, thyme, rosemary, and cayenne pepper; cook and stir about 1 minute.
• Remove skillet from heat and stir in chicken broth.
• Combine crushed crackers and onion mixture in a large bowl. Add egg and cream; mix until combined. Season with salt and black pepper.
• Spread cracker mixture evenly in a large baking dish and smooth the top.
• Bake in the preheated oven until top is golden brown, 40 to 45 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.

CRACKER STUFFING

Steps:

• Preheat oven to 325°F. Melt margarine in large skillet on medium-high heat. Add onion and celery; cook and stir until crisp-tender. Remove from heat. Stir in remaining ingredients.
• Spoon into greased 1-1/2-quart casserole dish; cover.
• Bake 40 minutes or until heated through.

EASY CRACKER STUFFING

Steps:

• Preheat oven to 325°F. Cook mushrooms, onion and celery in butter in skillet on medium heat until tender.
• Mix cracker crumbs, walnuts, parsley, poultry seasoning, pepper and vegetable mixture in large bowl. Add broth and eggs, tossing until well blended. Spoon into 2-quart baking dish or pan; cover.
• Bake 30 to 40 minutes or until heated through.

POTATO AND CRACKER STUFFING

Steps:

• Cover potatoes with cold water in a pot. Bring to a boil. Reduce heat; simmer until tender, about 20 minutes. Drain.
• Cook mushrooms in 2 tablespoons butter in a large skillet over high heat, stirring, until golden brown, about 5 minutes; set aside. Cook onions and celery in skillet in remaining 2 tablespoons butter, stirring, until soft, about 5 minutes.
• Peel potatoes; mash, but leave whole pieces. Add pine nuts, mushrooms, onion mixture, spices, and salt. Stir in crackers.
• To bake stuffing: Cover with foil in a 3-quart baking dish. Bake in a 350 degree oven 15 minutes. Remove foil; bake until heated through and golden, about 15 minutes more. To cook in turkey: Immediately pack loosely in turkey cavity; cook until an instant-read thermometer inserted into center of stuffing registers 165 degrees.

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.

THE REAL CRACKER BARREL CORNBREAD STUFFING

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Mix onion, celery, grated cornbread and biscuits, parsley, poultry seasoning, sage and pepper in a large mixing bowl.
• Add melted margarine to mixture.
• Stir until well blended.
• Add Chicken broth to dry ingredients and mix well. The dressing should have a wet but not soupy consistency like a quick bread batter (banana bread/corn bread).
• Divide mixture evenly into two (8 x 8 inch) pans sprayed with non-stick spray.
• Bake uncovered for 1 hour at 400 degrees Fahrenheit or until lightly brown on the top.
• Remove from oven and enjoy!
• Tips for great Dressing:.
• Grate biscuits and corn muffins in a food processor until coarsely ground or using the largest holes on your hand grater.