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    Joan's Ritz Cracker Stuffing

    Source of Recipe

    Joan Hamburg

    Recipe Introduction

    Serves 8 to 10

    List of Ingredients

    5 Large Onions diced
    Chicken Fat (or oil)
    2-3 stalks of raw celery
    1 large box Ritz Crackers (or 1 large and 1 small)
    2 eggs
    1 -14 oz. can chicken broth
    4 T. butter
    pepper to taste


    In a large skillet, over medium-high heat, warm the chicken fat or oil then fry the onions, stirring frequently, until they are very brown, at least 20 minutes. Turn the heat down to medium after the onions have wilted and become golden.

    Meanwhile, crush the Ritz crackers in your hands so the largest pieces are no bigger than a nickel.

    In a large mixing bowl, combine the browned onions, the crushed crackers, and the diced celery. Toss well.

    In a small bowl, beat the eggs to mix well, then beat in the pepper and 1/2 cup of the chicken broth. Pour the mixture over the cracker mixture and mix very well again.

    Pack stuffing into a 2-quart casserole or soufflé dish – not too tightly.

    Bake in a preheated 350-degree oven for 1 1/2 hours.




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