Subj : St. Joan 09
To   : All
From : Dave Drum
Date : Sat May 29 2021 16:47:30

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Joan Hamburg's Ritz Cracker Stuffing
 Categories: Poultry, Breads, Vegetables, Stuffing
      Yield: 9 Servings
 
    1/2 c  Schmaltz (chicken fat)
      5 md (to lg) yellow onions; (not
           - Spanish), in 1/4" dice
      1 lb Box Ritz crackers; crumbled
           - as per directions below
      3    Outside ribs celery; in 1/4"
           - dice
      2 lg Eggs
    1/4 ts Fresh ground pepper
     14 oz Can chicken broth
      4 tb Butter
 
  In a large skillet, over medium-high heat, warm the
  chicken fat then fry the onions, stirring frequently,
  until they are very brown, at least 20 minutes. Turn the
  heat down to medium after the onions have wilted and
  become golden.
  
  Meanwhile, crush the Ritz crackers in your hands so the
  largest pieces are no bigger than a nickel.
  
  In a large mixing bowl, combine the browned onions, the
  crushed crackers, and the diced celery. Toss well.
  
  In a small bowl, beat the eggs to mix well, then beat in
  the pepper and 1/2 cup of the chicken broth. Pour the
  mixture over the cracker mixture and mix very well again.
  
  Pack stuffing into a 2 quart casserole or soufflé dish -
  not too tightly.
  
  Bake in a preheated 350ºF/175ºC oven for 1 1/2 hours.
  
  If baking along with a turkey, baste three times, every 20
  minutes, with turkey drippings and juices. If baking
  without a bird, melt the butter in the remaining chicken
  broth and baste with that mixture. When done, the top and
  edges should be very crispy.
  
  Serves 8 to 10
  
  From: http://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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