Grandma's Cracker Dressing

Grandma's Cracker Dressing

3
KATHYP100 15

"This dish is a holiday tradition in our family that dates back several generations. I think it's origins are from the Pennsylvania Dutch country. It is quick, easy and a definite compliment to the holiday table."

Ingredients 20 m {{adjustedServings}} servings 161 cals

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Nutrition

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  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 23g
  • 7%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. In a large bowl, combine the saltine crackers, celery, onion, eggs, parsley and pepper. Set aside.
  2. Measure the half-and-half into a small cup and stir in the cornstarch. Bring the chicken broth to a boil in a small saucepan. Stir in the half-and-half and simmer for a few minutes to thicken. The gravy will be somewhat thin.
  3. Pour hot gravy over the cracker mixture one cup at a time, stirring each time, until the dressing is moist but not soupy. Cover the bowl tightly with aluminum foil and let rest for 10 minutes before serving.
Tips & Tricks
Grandma's Corn Pudding

This tasty, rich corn pudding is an easy side dish for fall occasions.

Honey Mustard Dressing II

This dressing is great for salads and for dipping veggies.

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Reviews 3

  1. 3 Ratings

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Mindy W
1/9/2006

Was really easy to make. Tastes like chicken noodle soup. Would probably saute the celery and onions because the celery was crunchy. The crunchyness didn't really go with the overall texture.

Tanaquil
1/1/2008

I opted not to add the celery and onions and instead used celery salt & onion pwdr. I think I got too much seasoning overall because with a tsp. of black pepper, it was spicy! If I make again, I would definitely saute the onions and celery before adding to the cracker mixture (as previous reviewer noted). Thanks for a different take on dressing/stuffing!

Martin Sparks
11/24/2012

My father made a rendition of this every Thanksgiving. He never kept a recipe. I have tried to duplicate it over the years much to my family's chagrin. I wet the crackers with giblet broth, or chicken stock. I have added different variables depending on my whim: sausage, nutmeats, fruit, even oysters. It is a great base for stuffing and I have never appreciated the crouton, bread cube variety since I grew up on this version using saltine crackers.