Herbed Cracker Stuffing
Crackers were ever-present in Colonial kitchens and were often used in savory dishes like this herbed stuffing.
- 8 ounces white sandwich bread (about 9 slices), cut into 3/4-inch cubes (4 cups)
- 1 1/2 sticks unsalted butter
- 2 garlic cloves, minced (2 teaspoons)
- 2 onions, finely chopped (3 cups)
- 3 to 4 celery stalks, finely chopped (2 cups)
- 1/2 cup dry white wine
- 2 sleeves saltine crackers (about 66), coarsely crumbled (4 cups)
- 1/3 cup chopped fresh flat-leaf parsley leaves
- 1/3 cup chopped fresh sage leaves
- 3 tablespoons chopped fresh thyme leaves
- Coarse salt and freshly ground pepper
- 1 cup chicken broth
- 1/2 cup whole milk
- 2 large eggs, lightly beaten
Preheat oven to 300 degrees. Place bread cubes in a single layer on a rimmed baking sheet. Bake, tossing occasionally, until dried but not browned, about 20 minutes.
Meanwhile, melt butter in a large saute pan over medium-high heat. Add garlic, onions, and celery, and saute until just starting to brown, about 8 minutes. Add wine, and simmer 1 minute. Transfer mixture to a large bowl. Mix in bread cubes, crackers, herbs, and 1 teaspoon salt; season with pepper. Stir in broth, milk, and eggs until just incorporated.
If not stuffing turkey, preheat oven to 350 degrees. Spoon stuffing into a 9-by-13-inch baking dish. Cover with parchment, then foil, and bake 45 minutes. Raise oven temperature to 425 degrees. Uncover stuffing, and bake until top is crisp and browned, about 5 minutes.