MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Joan Hamburg's Ritz Cracker Stuffing
Categories: Poultry, Breads, Vegetables, Stuffing
Yield: 9 Servings

1/2 c Schmaltz (chicken fat)
5 md (to lg) yellow onions; (not
- Spanish), in 1/4" dice
1 lb Box Ritz crackers; crumbled
- as per directions below
3 Outside ribs celery; in 1/4"
- dice
2 lg Eggs
1/4 ts Fresh ground pepper
14 oz Can chicken broth
4 tb Butter

In a large skillet, over medium-high heat, warm the
chicken fat 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 350ºF/175ºC oven for 1 1/2 hours.

If baking along with a turkey, baste three times, every 20
minutes, with turkey drippings and juices. If baking
without a bird, melt the butter in the remaining chicken
broth and baste with that mixture. When done, the top and
edges should be very crispy.

Serves 8 to 10

From: http://www.recipelink.com

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