Joan Hamburg's Ritz Cracker Stuffing
Serves 8 to 10.
- 1/2 cup chicken fat or vegetable oil
- 5 medium-large yellow onions (not Spanish), cut into 1/4-inch dice (about 7 cups diced onion)
- 1 (1 pound) box (4 sleeves) Ritz crackers, crumbled as per directions below
- 3 outside ribs celery, cut in 1/4-inch dice (about 1 1/2 cups diced celery)
- 2 eggs
- 1/4 teaspoons freshly ground pepper
- 1 (14 ounce) can chicken broth (about 1 1/3 cups)
- 4 tablespoons butter (1/2 stick)
- In a large skillet, over medium-high heat, warm the chicken fat or oil 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 350 degrees F 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.
Posted by jerseyjan at Recipe Goldmine May 20, 2001.