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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This is a recipe from my grandmother. It was passed down to me by my mom. Not sure but I think my grandmother got it from her mom too. In any case, I love this. Leftovers can be sliced up and put on turkey/chicken sandwiches. Yum! Also, use this and make the stuffing into balls about the size of meat balls and cook them with gravy and cut up leftover turkey/chicken. Again, I love this stuff! Ingredients:
1 (16 ounce) box saltine crackers |
2 eggs |
1/2 cup butter (melted) |
1 cup chicken bouillon |
1 teaspoon mace |
1 teaspoon thyme |
1 teaspoon black pepper |
1 teaspoon paprika |
1 tablespoon onion flakes |
1 tablespoon dried celery flakes |
2 tablespoons parsley flakes |
Directions:
1. Combine crackers and eggs in a large bowl.
2. Add butter and mix well.
3. Add bullion slowly.
4. Add the rest of the ingredients and mix well.
5. You may want to add more of a certain ingredient listed above according to your taste.
6. Take stuffing mixture and put it in a casserole dish.
7. Bake 350 degrees for 20 to 25 minutes until it is golden brown.
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