Ingredients for 16 portions
1 lb saltine crackers (4 sleeves)
½ cup butter
1 large or 2 small yellow onions, diced
3 or 4 ribs of celery, diced
1 tsp salt, or to taste
½ tsp freshly ground black pepper
cayenne to taste
½ tsp dried sage
½ tsp dried thyme
½ tsp dried rosemary
2¾ cups chicken or turkey stock
½ cup cream or milk
1 or 2 eggs
Directions
Preheat oven to 375°.
Add butter to a pan over medium heat. After butter melts and begins to turn golden, add onions, celery, and salt. Sauté until just beginning to soften, about 5 to 6 minutes. Add pepper, cayenne, sage, thyme, and rosemary. Stir until well combined, cooking for about one minute. Remove from heat and add 2 cups stock.
Crush crackers into a large mixing bowl then add the onion/celery mixture, stir to combine. Add heavy cream and egg, mix thoroughly. Add extra stock if needed for desired consistency.
Pour dressing into a lightly buttered casserole pan and smooth with a spatula then transfer to the center of a preheated oven. Bake for 40 to 45 minutes or until golden brown.