17 Nov 2010
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs), chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Coarsely crushed saltine cracker crumbs||2 Cup (32 tbs) (Use About 44 Crackers)|
|Milk||3⁄4 Cup (12 tbs)|
|Slightly beaten egg||1|
|Snipped parsley||1 Tablespoon|
|Dried sage||1 Teaspoon, crushed|
|Dried thyme||1⁄4 Teaspoon, crushed|
In medium skillet, cook celery and onion in butter till tender but not brown.
Moisten crackers with milk: add onion mixture, egg, snipped parsley, dried sage, dried thyme, salt, and pepper.
Cracker Stuffing Recipe