Posted by Rebekah on Sunday, April 21, 2013
TNT Recipe: Mashed Potatoes
TNT Recipe: Pizza BunsTNT Recipe: Chicago Style Pizza
TNT Recipe: Favorite Brownies
TNT Recipe: Blueberry Pancakes
Tried and True Recipes Intro
When I was a kid and Thanksgiving came along, I didn't care much for the turkey part (save for the skin!), or the veggies. What I couldn't wait for was the dressing. Yes, it's true that I probably ate most of the canned cranberry sauce in Jell-o form, too, but dressing was my all time favorite. It still remains high on my list and the cranberry sauce? Canned is good, homemade is great!
As I said earlier, our dressing recipe goes back decades and was first introduced into the holiday food lineup by my grandmother, Gertrude.
|[ recipe binder that includes some of my grandmother's recipes ]|
So want to see this dressing I've been raving about?
The recipe starts off with you browning bacon bits, removing them from the pan and leaving most of the fat behind. Make sure you cut your bacon fine.
After chopping up an onion and some garlic cloves, you throw them into the pan and let them cook until translucent. Follow up with cup-after-cup of milk (6 in all!), eggs, and poultry seasoning. Next is the saltines, crushed and grounded until they resemble a tuna noodle casserole topping. Once the saltines have soaked up most of the milk and are looking more and more like oatmeal, you add in the bacon bits you rendered earlier. You cook this until most of the moisture is gone and the dressing is sticking to the bottom of the pan. Yes, stick.
May look like the dishwasher will have a hassle later on but you can avoid breaking out the elbow grease. When the meal is done and no dressing is to be seen, add water to the pan and let it simmer for a few minutes (like 5). Come back and scrape up the sticky, dressing bits with a spatula. You'll be surprised on how easily the bits come off the bottom!
OK, onto the recipe!
(for printable recipe click here)
20 slices of bacon
1 medium onion, chopped fine
4 garlic cloves, minced
6 cups milk
4 eggs, scrambled
1-1/2 tsp. poultry seasoning
4 packs of Saltine crackers, crushed and grounded
salt and pepper
Cut the bacon crosswise, into small bits. Try cutting partially frozen bacon, it is easier to handle. Add bacon to a large skillet or dutch oven and cook until browned. Remove bacon from pan. Drain away some of the fat if need be. Make sure you are left with 4 or so tablespoons.
Throw in onions and garlic and cook until translucent. Add in milk, eggs, poultry seasoning, and finally, crackers. As soon as the cracker mixture begins to look like oatmeal, add back in the bacon bits. Cook, stirring often, until most of the moisture is gone and dressing is sticking to bottom of pan. Season with salt and pepper to taste.
For easy pan cleanup: add some water to pan, let simmer for five minutes, and scrape stuck-on, dressing bits using a spatula.
See you on May 5th!
Labels: tried and true recipes