CRACKER STUFFING -- for 20+ pp
6L Ritz boxes (Total 24 sleeves) hand crushed in large
bowl
Add 3-4 qts milk and stir w/crushed cracker pieces
8L white onions -- peeled, sliced and sliced again several
times
Saute in butter -- let cool and chop
2 boxes mushrooms -- washed, sliced and sliced again
Saute in butter
12 broiled hot/spicy sausages -- cooked and cut up in
small pieces
Stir EVERYTHING together w/excess butter from saute
pan -- go for it...
Add to taste: Lawry's Seasoned Salt
Ground black pepper
Garlic powder
Onion powder
8 egg yolks -- well beaten
8 egg whites -- well beaten
1 stick melted butter (cooled)
Fill 2L casseroles (I use disposable) -- 3"+ high
Cook at 350 degrees for 45 minutes.
Cool, seal and refrigerate.
Reheat next day (after flavors have melded) at 350
degrees for 45 minutes.
Scoop some cooked stuffing into turkey and cook w/turkey -- for *inside* stuffing (different texture).
I prepare *outside* stuffing.
Serve in pretty bowl, w/large spoon...
1 yr I used Doxee Clams (drained) instead of turkey sausage. Every one loved it, until they heard *clams*...
The original prize winning recipe was for CLAM DIP:
Crushed Ritz crackers
Grated onion (which I chose to sautee but you
needn't)
Seasonings to taste as above
Doxee Clams (drained)
Heat in casserole at 350 degree oven
Serve w/crackers of your choice (Ritz, Wheat Thins,
whatever)
GUESTS TYPICALLY FORGO THE CRACKERS AND ASK FOR A PLATE AND FORK. (Very popular favorite often requested of me.)
So much to be THANKFUL for...
With love,
Andi 