Cracker Dressing with Dried Cranberries and Pecans
By Diane UngerPublished on August 4, 2014
Time
1¾ hours
Yield
Serves 8 to 10
Ingredients
5 tablespoons unsalted butter 1 pound saltines, coarsely crushed1 pound bulk breakfast sausage 2 pounds onions, chopped fine½ cup dry white wine 1 cup dried cranberries, chopped1 cup pecans, toasted and chopped4 celery ribs, chopped2 large eggs, lightly beaten¼ cup minced fresh sage 2 tablespoons minced fresh thyme 2 teaspoons pepper 1 teaspoon salt 4 ½ cups chicken broth
Before You Begin
The easiest way to crush the saltines is to place them in a 1-gallon zipper-lock bag and roll over them with a rolling pin. Do this in two batches. Swanson Chicken Stock is our favorite chicken broth.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 13 by 9-inch baking dish with 1 tablespoon butter. Line rimmed baking sheet with parchment paper. Spread crushed saltines in even layer on prepared sheet. Bake until very lightly golden, 10 to 12 minutes; set aside. Increase oven temperature to 425 degrees.
- Cook sausage in 12-inch nonstick skillet over medium heat, breaking up pieces with spoon, until no longer pink, about 10 minutes. Transfer to large bowl. Melt 2 tablespoons butter in now-empty skillet over medium heat. Add onions and cook until softened and lightly browned, 12 to 15 minutes. Add wine and cook until nearly evaporated, about 3 minutes. Transfer mixture to bowl with sausage. Stir in cranberries, pecans, celery, eggs, sage, thyme, pepper, salt, and crushed saltines until combined. Stir in broth until incorporated.
- Transfer stuffing to prepared dish and lightly press into even layer, leaving top somewhat craggy. Melt remaining 2 tablespoons butter in microwave and brush over top of dressing. Bake until golden brown and crisp on top, 35 to 40 minutes. Let cool for 15 minutes. Serve.
Time
1¾ hoursYield
Serves 8 to 10Ingredients
5 tablespoons unsalted butter
1 pound saltines, coarsely crushed
1 pound bulk breakfast sausage
2 pounds onions, chopped fine
½ cup dry white wine
1 cup dried cranberries, chopped
1 cup pecans, toasted and chopped
4 celery ribs, chopped
2 large eggs, lightly beaten
¼ cup minced fresh sage
2 tablespoons minced fresh thyme
2 teaspoons pepper
1 teaspoon salt
4 ½ cups chicken broth
Ingredients
5 tablespoons unsalted butter
1 pound saltines, coarsely crushed
1 pound bulk breakfast sausage
2 pounds onions, chopped fine
½ cup dry white wine
1 cup dried cranberries, chopped
1 cup pecans, toasted and chopped
4 celery ribs, chopped
2 large eggs, lightly beaten
¼ cup minced fresh sage
2 tablespoons minced fresh thyme
2 teaspoons pepper
1 teaspoon salt
4 ½ cups chicken broth
Ingredients
5 tablespoons unsalted butter
1 pound saltines, coarsely crushed
1 pound bulk breakfast sausage
2 pounds onions, chopped fine
½ cup dry white wine
1 cup dried cranberries, chopped
1 cup pecans, toasted and chopped
4 celery ribs, chopped
2 large eggs, lightly beaten
¼ cup minced fresh sage
2 tablespoons minced fresh thyme
2 teaspoons pepper
1 teaspoon salt
4 ½ cups chicken broth
Why This Recipe Works
We turn saltines into a delicious dressing by combining them with butter, sausage, celery, onions, dried cranberries, and toasted pecans. To season the stuffing, we add fresh sage and thyme and chicken broth. We discovered that toasting the crushed saltines before combining them with the other ingredients prevented the crackers from breaking down too much when moistened.
Before You Begin
The easiest way to crush the saltines is to place them in a 1-gallon zipper-lock bag and roll over them with a rolling pin. Do this in two batches. Swanson Chicken Stock is our favorite chicken broth.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Grease 13 by 9-inch baking dish with 1 tablespoon butter. Line rimmed baking sheet with parchment paper. Spread crushed saltines in even layer on prepared sheet. Bake until very lightly golden, 10 to 12 minutes; set aside. Increase oven temperature to 425 degrees.
- Cook sausage in 12-inch nonstick skillet over medium heat, breaking up pieces with spoon, until no longer pink, about 10 minutes. Transfer to large bowl. Melt 2 tablespoons butter in now-empty skillet over medium heat. Add onions and cook until softened and lightly browned, 12 to 15 minutes. Add wine and cook until nearly evaporated, about 3 minutes. Transfer mixture to bowl with sausage. Stir in cranberries, pecans, celery, eggs, sage, thyme, pepper, salt, and crushed saltines until combined. Stir in broth until incorporated.
- Transfer stuffing to prepared dish and lightly press into even layer, leaving top somewhat craggy. Melt remaining 2 tablespoons butter in microwave and brush over top of dressing. Bake until golden brown and crisp on top, 35 to 40 minutes. Let cool for 15 minutes. Serve.
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