Ingredients:

  • 8 oz Saltine Crackers (or water biscuits), crushed coarsely
  • 6 Tbsp Unsalted Butter
  • 1 large Yellow Onion, finely diced
  • 2 medium Celery Stalks, finely diced
  • 3 cloves Garlic, minced
  • 2 Tbsp Fresh Sage, finely chopped
  • 1 tsp Fresh Thyme Leaves
  • 1/4 cup Fresh Parsley, chopped
  • 1 1/2 cups Chicken or Vegetable Broth (low sodium), warmed slightly
  • 2 Large Eggs, lightly whisked
  • 1 tsp Salt (to taste)
  • 1/2 tsp Black Pepper, freshly ground

Instructions:

  1. Crush the crackers into medium, coarse crumbs using your hands or a rolling pin inside a large zip-top bag. Place crumbs in the large mixing bowl.
  2. Melt the butter in the skillet over medium heat. Add onion and celery; cook gently until softened and translucent (about 8 minutes).
  3. Add the minced garlic, sage, and thyme to the skillet. Cook for 1 minute until fragrant—do not let the garlic burn!
  4. Pour the sautéed vegetable mixture (and all the melted butter!) over the cracker crumbs in the mixing bowl. Add the fresh parsley, salt, and pepper. Toss well to coat.
  5. In a separate small bowl, whisk together the warm broth and the lightly beaten eggs.
  6. Pour the egg/broth mixture over the cracker mixture. Use a spatula to gently fold everything together until just combined. Do not overmix; it should be damp, not swimming.
  7. Transfer the mixture evenly into a prepared 9x13 inch baking dish. Bake at 375°F (190°C) for 25 minutes covered tightly with foil.
  8. Remove the foil and bake for an additional 10–15 minutes, or until the top is golden brown and crunchy.
  9. Let the stuffing rest for 5–10 minutes before scooping and serving.