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| Grandma's Cracker Dressing |
"This dish is a holiday lifestyle in our circle of relatives that dates lower back several generations. I suppose its origins are from the Pennsylvania Dutch u . S . A .. It is short, easy and a specific complement to the holiday table."
Ingredients :
- eight ounces saltine crackers
- 1 cup chopped celery
- half cup chopped onion
- 2 tough-cooked eggs, chopped
- 1/four cup chopped clean parsley
- 1 teaspoon fresh ground black pepper
- 1/four cup half-and-1/2 cream
- 1 tablespoon cornstarch
- 2 cups fowl broth
Instructions :
| Prep : 10M | Cook : 8M | Ready in : 20M |
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- In a large bowl, combine the saltine crackers, celery, onion, eggs, parsley and pepper. Set aside.
- Measure the half-and-half of right into a small cup and stir inside the cornstarch. Bring the chook broth to a boil in a small saucepan. Stir inside the half of-and-half of and simmer for a couple of minutes to thicken. The gravy will be somewhat skinny.
- Pour hot gravy over the cracker mixture one cup at a time, stirring each time, till the dressing is wet but not soupy. Cover the bowl tightly with aluminum foil and let relaxation for 10 mins earlier than serving.
Notes :
- Reynolds® Aluminum foil can be used to preserve food moist, prepare dinner it lightly, and make smooth-up simpler.
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