One of my favorite recipes over the holidays is an old family favorite: cracker dressing. It’s not the most elegantly titled or looking dressing in the world, but I would lay odds that it’s one of the most comforting, and best tasting that you’ve ever had.
It’s an old fashioned recipe with simple ingredients, from the making to the tasting, but it’s worth a try. At least once.
(My family fights over it.)
- 1 box salted saltine crackers
(I use the blue Premium box … do NOT use Ritz; this should not be sweet)
- 10 oz evaporated fat free milk
- 1 stick of butter
- 16 oz low sodium chicken broth
- 1 tsp freshly ground black pepper
- 1/2 tsp paprika
In a large bowl, crumble all four sleeves of crackers from the box of saltines.
In a tall saucepan over medium heat, combine the broth, milk, butter, paprika, and pepper. Stir regularly until the butter has melted, then remove the pan from heat. Pour the liquid mixture over the crackers and fold it together. Make sure all of the crackers are moistened; if the mixture is too dry, you can add a little extra chicken broth. Remember, you want everything moist, not soupy.
Pour the mixture into a prepared rectangular glass dish. Bake it covered for 45 minutes, then uncover and bake for another 15 minutes or until golden brown on the top. This is not an overly dry dish.
We can eat cracker dressing cold out of the refrigerator, but it tastes best hot out of the oven with roasted meats … turkey or pork loin. It’s also really good with gravy. Mmm …