Ingredients
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2 Egg
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½ loaf of plain white Sandwich Bread
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1 sleeve of Premium brand Saltines
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1 medium Yellow Onion
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2 to 2 ¼ cup Swanson brand Chicken broth
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2 to 2 ¼ cup Water
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2 tsp iodized Salt
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2 ½ tsp Black Pepper
Directions
Steps
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1
Done
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Preheat oven to 450° (skip this step if you’re making the mixture the day before baking). |
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2
Done
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With a food processor, chop the bread until it reaches a crumb consistency. Transfer to a large bowl. By hand, finely crush crackers and mix with bread crumbs. Add chopped eggs, chopped onions, salt, and pepper and carefully mix. |
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3
Done
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In a large measuring cup or bowl with a pour spout, combine broth and water. Slowly add broth/water mixture in quarter cup increments to the to dry ingredients while mixing by hand. Ensure the crumbs evenly soak up the liquid. Continue adding the broth/water mixture until the crumbs can no longer absorb the liquid. The final consistency will be very saturated and resemble a very thin, lumpy pancake batter. If the broth/water begins to pool and no longer gets absorbed, you’ve added too much. |
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4
Done
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Ideally, the final mixture should be covered with plastic wrap and placed in the refrigerator overnight (that’s what Mema always did because she made 8x this recipe at a time for the family, so she’d prepare it the day before). Then remove and let come to room temperature before baking. |
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5
Done
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To bake, divide the mixture into two greased 9”x13” baking dishes. The dressing should be about knuckle deep (or 1”) in each pan. Bake for about 60 minutes or until deeply golden brown. If you want the dressing slightly runny, bake for 45 minutes (this is how Justin and his Papa like it). For a firm serving, bake for the full 60 minutes. |
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6
Done
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Remove from oven and let sit for 5 to 10 minutes before serving. |
