Joan's Ritz Cracker Stuffing
Joan Hamburg
Recipe Introduction
Serves 8 to 10
List of Ingredients
5 Large Onions diced
Chicken Fat (or oil)
2-3 stalks of raw celery
1 large box Ritz Crackers (or 1 large and 1 small)
2 eggs
1 -14 oz. can chicken broth
4 T. butter
pepper to taste
Recipe
In a large skillet, over medium-high heat, warm the chicken fat or oil 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 350-degree oven for 1 1/2 hours.
Hey all of you radio listeners out there and Joan Hamburg fans.............
To me she seems like the nicest lady and she has the best tips for visiting New York City.
Listening to her every Saturday morning but usually on the podcast as the time frame from New York to San Diego is always unattainable.
77 WABC New York Talk Radio.
My goal is to go to her holiday dinner at Sardi's--maybe next year.
Here is an easy way to get chicken broth and fat.
In San Diego we have plenty of produce stores with chicken at a pretty good buy. Purchase about six legs or thighs or drumsticks.
Cover the chicken in water and cook on a low heat with a lid that fits inside of the pan--so the steam and condensation do not drain all over the stove.
Watch a show for about an hour.........adjust the heat accordingly on your particular stove so it does not boil over but simmers at a very low boil.
I just love Perry Mason in the morning.
Turn the chicken over after about 30 minutes.
The chicken really only takes about 30 mins to cook after it gets going but I just like to put it on low so I do not have to look at it and I do it often so I know the number to put on my stove.
So after an hour just turn off the heat and let it cool.
Seriously, I used to think making homemade chicken noodle soup was such a big deal but once I started making chicken for the baby it became very simple--anything is simple if you do it a few times a week.
After a while I realized the homemade chicken made very delicious broth and chicken without any seasoning at all.
So once it cools and eventually place it in the fridge and the next day plenty of chicken fat will be on the top to use for flavor or frying--just spoon it off the top--even if it has liquid with it the liquid will evaporate quickly in the frying pan.
I just did it so often I got it down to a science and the chicken is perfect for chicken salad sandwiches or to add to other dishes.
There are only a few bones to remove that are large as opposed to picking the meat off a whole chicken with tiny bones.
I hope this works for you--it is basically just boiling a chicken slow--early in the day or on the back of the stove while you are cooking something else because it does take a while to cool and the chicken is more tender if it cooks slowly.
Thanks for reading this--Happy thanksgiving.
I really like Joan.
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| the baby--a fool for chicken |
copied from Recipe Circus--thank you, Rita Flynn.
