Gram's New England Saltine Stuffing
This stuffing has been a part of every holiday meal in my family as long as I can remember. The seasoning amounts are only approximate, so be sure to taste while making it. I have fresh herbs in my garden year- round and thus prefer them to dried, as well as low sodium chicken stock to boullion cubes in water. The crispy crust is fantastic when basted with pan juices or butter while cooking. Enjoy!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 2 stalks celery chopped
- 1/2 stick butter melted
- 1 tsp poultry seasoning
- 1 box saltines crushed
- 2 cups chicken stock (or 2 chicken boullion cubes microwaved in 2 c water)
- 1/2 onion peeled and diced
- 1/2 tsp fresh thyme (or substitute dried)
- 1/2 tsp fresh rosemary (or sub dried)
- 2 leaves chopped fresh sage (or dash of dried)
- Carbohydrate 5.31578750356603 g
- Cholesterol 18.7843750030433 mg
- Fat 7.20888291787976 g
- Fiber 0.306556256145041 g
- Protein 3.24919979422063 g
- Saturated Fat 4.02744312532359 g
- Serving Size 1 1 Serving (144g)
- Sodium 220.617083478377 mg
- Sugar 5.00923124742099 g
- Trans Fat 0.50798285425119 g
- Calories 99 calories
Crush the saltines in a bowl and add all the dry ingredients, butter, herbs, celery and onion. Slowly add enough stock or boullion water to make the crackers wet and sticky (the whole 2 cups may not be necessary). Mix the stuffing and add more poultry seasoning and pepper to taste (I mix with my hands and enjoy a dash of Creole seasoning such as Slap Ya Mama from time to time for a kick). Stuffing may be refrigerated for a day or two in advance. Cook in a greased casserole dish until warmed through and crisp on top, or stuff inside a turkey or chicken and cook until bird is done and internal temp reaches 165*F. Top with butter or baste with pan juices as desired throughout the cooking process for a crispy, flavorful crust.
