Ingredients
Units
Scale
- 4 sleeves of Saltine Crackers crushed
- 4 stalks of Celery chopped
- 1/2 bunch Parsley chopped
- 2 Onions chopped
- 4 Eggs beaten until foamy
- 1 teaspoon Poultry Seasoning
- 1 to 2 cups of Milk to make the dressing moist
Instructions
- Place the saltine crackers in a large zip top bag and crush with a rolling pin, or pulse in a food processor. Pulse in short bursts so you get a coarse crush, not cracker dust.
- Chop the celery, onions, and parsley.
- In a medium bowl, beat the eggs until foamy.
- In a very large bowl, mix the crushed crackers, celery, parsley, and onion together. Stir in the eggs, then add milk until the mixture feels moist. Add the milk a little at a time, you may not need the full 2 cups.
- Stuff the mixture into your turkey and bake according to your turkey’s size and cook time.
- If you have extra stuffing, or prefer to bake it outside the bird, spoon it into an oiled baking dish and bake at 350°F for about 40 minutes. Add a splash more milk to keep it moist before baking if needed, and always check that the center is cooked through.
Notes
- Update 2021:Â
- This recipe is for a 20 pound or more turkey. If you are stuffing a smaller bird you may want to cut it in half.
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Want it gluten free? Use gluten free saltine crackers and check that your poultry seasoning blend is gluten free too.
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Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F, covered with foil, for 15 to 20 minutes, adding a splash of milk or broth if it seems dry.
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For a heartier version, brown 1/2 pound of breakfast sausage and mix it in before baking.
- The onions and celery are mixed in raw and cooked in to bird or in the oven in a casserole dish is you are baking outside the bird.Â
- Prep Time: 30
- Category: Side Dish
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 97
- Sugar: 3.8 g
- Sodium: 162.7 mg
- Fat: 3.3 g
- Carbohydrates: 11.5 g
- Fiber: 1.8 g
- Protein: 5.5 g
- Cholesterol: 93.6 mg
