Herb And Cracker Stuffing |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 18 |
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When my mother become allergic to corn I had to go in search of a stuffing recipe to replace my grandma's amazing corn bread stuffing. This is pretty damn close. Everybody who's had it loves it. Ingredients:
6 or so pieces of bacon, cooked and crumbled |
4 tbls of reserved bacon fat or 4 tbls butter if you prefer |
1 large onion, diced thinly |
4 cups of celery (the core and leaves are best), diced thinly |
9 cups bread crumbs (i make my own) |
3 cups crackers (like stoned wheat thins), crushed |
1/4 cup parsley |
2 tbls poltury seasoning |
1 tbls pepper |
salt to taste |
4 cups vegetable broth (like pacific natural foods) |
2 eggs, beaten |
Directions:
1. Cook bacon and drain. Reserve about 4 tbls of fat.
2. Add onion and celery to bacon fat. Saute until tender.
3. In LARGE bowl stir together bread crumbs, crackers, parsley, poltury seasoning, pepper and salt.
4. Add onion, celery and bacon crumbled. Stir well.
5. Add 3 cups of broth a cup at a time stirring as you go.
6. Drizzle beaten eggs over the top and stir in.
7. Mixture should hold together when squeezed.
8. If you are baking in a casserole separately from bird, pour last cup of broth over the top and cover with aluminium foil before baking.
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