Ingredients
- 5 1/2 “rows” of Saltine crackers
- 2 handfuls of Pepperidge Farm stuffing (store bought stuffing so not necessary, but we do it anyway!)
- 3 cups chopped onion
- 3 1/4 cups chopped celery
- 3 1/2 sticks butter (can you believe it? It’s an artery clogger, but it was my mother!)
- 5 cups chicken or turkey stock (but add an additional cup if needed)
- 3 Tablespoons chopped parsley
- 1 teaspoon dried sage
- 1 teaspoon celery salt
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- Optional: sauted, chopped gizzards
Instructions
Preheat oven to 350°F.
In a large bowl, crush all of the saltine crackers into rough, large, uneven pieces. Add in the Pepperidge Farm stuffing.
Chop the onion and celery. Over medium heat, melt butter and saute the onions and celery, for about 10 minutes or until translucent.
Add the onion, celery and butter mixture to the crackers. Gradually add the stock to the mixture, tossing together. You might want to add more until you get to the consistency you like, but is should be plenty moist. (if you are adding gizzards, this is where you want to mix them in.) Add chopped parsley, dried sage, celery salt, salt, and ground pepper and mix well and place in a large baking pan. Bake at 350° for about 1 hour.
Notes
If you like your stuffing a little crispier, bake for an additional 15 minutes.