This cracker dressing is an allergy friendly version of my grandmother’s recipe. It has all the flavors of the season that you expect, without all of the things you can’t have. The very smell of the dressing cooking in the oven floods my mind of memories of her in the kitchen. A simple old fashioned cracker style dressing that is both crunchy and soft- this recipe has a very special place in my heart, and I hope that it brings you as much warmth to your family as it does to mine.
What you’ll need:
- 8 oz crackers crushed (stone ground wheat hold up really well here)
- 1 cup chopped celery
- 1/2 cup chopped onion
- 2 hard cooked eggs (scrambled egg substitute will work as well but will change the taste slightly)
- 1 tsp pepper
- 4 1/2 tsp melted butter substitute plus enough milk substitute to make 1 cup (mixed together to create half and half)- you want to use 1/4 cup of this mixture in the actual recipe
- 1 tbsp. cornstarch
- 1 cups chicken broth
What to do:
- Preheat oven to 300F
- In a large bowl combine crackers, celery, onion, eggs, and pepper. set aside in a 9×13 baking dish
- put half and half substitute into a cup and stir in cornstarch
- In a medium pot, bring chicken broth to boil and stir in 1/2 and 1/2 mixture. simmer until thickened (it will still be somewhat thin)
- Pour hot gravy over cracker mixture
- Cook in oven until desired consistency (cooking time varies based on how crunchy you want your dressing, but averages 20 minutes for me)
I have a video tutorial for this recipe on my facebook and twitter sites. Feel free to check it out.
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