RITZ CRACKER STUFFING
Steps:
- Saute onion, celery, and mushrooms in a few Tbsp. vegetable oil or cooking spray in a large non-stick skillet.
- Lightly break up crackers in their packs, then open and place in a large bowl. Add can of broth and seasonings, mix well. Saute cracker mixture with vegetables until lightly browned about 5 minutes, stirring as you go.
- Stuff in 12 lb. turkey like you would for bread stuffing or heat in a casserole to serve on the side.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TELBAN'S FAMILY CRACKER STUFFING
Steps:
- With crackers still in their sleeves, crush up with your hands (easier to crush this way, and it keeps your hands cleaner). Place crushed crackers in large bowl.
- In a frying pan, saute the butter and onion until the onion are tender, about 5 minutes. Chop celery into small pieces and add to the crackers. Add cooked onions and butter to the crackers; mix well.
- Add eggs, one at a time, mixing well. Add milk a little at a time (you might not use all of the milk), until the cracker mix is moistened.
- Cracker mix should form a ball which you can hold in your hand. Use to stuff a 12-pound turkey. When stuffing a turkey this does not expand, so you want to pack it in tight. When the turkey is ready, you pull out the stuffing in one big chunk and slice it. Great on a turkey sandwich the next day!
RITZ CRACKER STUFFING
Ritz crackers are tasty but super fattening so use the low-fat Ritz crackers. Saved in my Thanksgiving file. You can use 4-6 Ritz cracker tubes for this.
Provided by Oolala
Categories Onions
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Brown onions in oil or chicken fat until very brown; drain off grease.
- Add onions and celery to the cracker bits in a large bowl; tossing to mix.
- Add eggs to mixture and stir.
- Put the stuffing into a souffle dish.
- Bake at 350 degrees for one hour.
- Baste often with turkey drippings if you are making a turkey or use chicken stock.
Nutrition Facts : Calories 279.1, Fat 12.6, SaturatedFat 3, Cholesterol 23.2, Sodium 475.6, Carbohydrate 36.6, Fiber 2.1, Sugar 6.1, Protein 5
BAKED TILAPIA WITH RITZ CRACKERS
Make and share this Baked Tilapia With Ritz Crackers recipe from Food.com.
Provided by eclectic1
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a well greased baking pan, add the milk and lemon juice. Place the fish on top of the milk.
- On a large frying pan, melt butter, add olive oil and onions, saute until onions are translucid. Turn off heat. Add remaining ingredients. Spoon over fish. Bake at 350 degrees for 25 to 30 minutes. Serve while hot.
RITZ/CORNBREAD STUFFING
This is my MIL's recipe. She never measured ingredients. When I first made it these are the measurements I used and it tasted exactly like hers. I have found that no matter how much or how little of an ingredient you put in, it is always fabulous. I never questioned why she used the soup with noodles....but it works (I suppose chicken broth would work just as well). The stuffing should not be to dry (or to moist), but if you are stuffing the turkey it is better for it not to be on the moist side as the juices of the turkey will moisten it while cooking.
Provided by dojemi
Categories Breads
Time 40m
Yield 1 stuffs
Number Of Ingredients 12
Steps:
- Saute' onions in oil till transparent.
- Add carrots and apples and cook till the are softened.
- Add remaining ingredients.
- Mix together and taste for seasoning.
- If too dry you can add a bit of water.
- Stuff turkey loosely.
- Any leftover stuffing can be cooked along-side turkey in foil or in a casserole dish.
- When basting turkey, add some of the juices to any stuffing cooked outside the bird.
Nutrition Facts : Calories 4131.4, Fat 150.7, SaturatedFat 26.5, Cholesterol 154.1, Sodium 7012, Carbohydrate 617.4, Fiber 37.2, Sugar 113.6, Protein 79.9
BAKED STUFFED SHRIMP WITH RITZ CRACKERS®
My late mother created this recipe over thirty years ago. My grandparents, my father, and myself have enjoyed these baked stuffed shrimp every other Friday for many years. It's a tradition - we eat baked stuffed shrimp for dinner and then play cards! (We've been leaving out the scallops lately due to the high price, and we don't even miss them.) We serve the shrimp with a nice garden salad and rice pilaf or baked potato.
Provided by Julie Cahoon
Categories Seafood Shellfish Scallops
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
- Mix crushed round crackers, parsley, saltines, celery salt, and garlic together in a large bowl. Add scallops, crabmeat, melted butter, and cooking wine; mix stuffing well.
- Place a shrimp on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Repeat with remaining shrimp.
- Stuff each shrimp with a heaping tablespoon of stuffing and place back-side up in the baking dish. Repeat with remaining shrimp and stuffing. Add 1 or 2 tablespoons water to the bottom of the baking dish to keep shrimp moist during baking.
- Bake in the preheated oven until shrimp are opaque and stuffing is beginning to brown, 15 to 18 minutes.
Nutrition Facts : Calories 601.2 calories, Carbohydrate 44.4 g, Cholesterol 318.1 mg, Fat 27 g, Fiber 1.6 g, Protein 42.2 g, SaturatedFat 9.9 g, Sodium 1410.4 mg, Sugar 6 g
EASY CRACKER STUFFING
Make stuffing special with our Easy Cracker Stuffing recipe. Crackers replace bread in this simple and savory Easy Cracker Stuffing recipe that serves 14.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 14 servings, 1/2 cup each
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Cook mushrooms, onion and celery in butter in skillet on medium heat until tender.
- Mix cracker crumbs, walnuts, parsley, poultry seasoning, pepper and vegetable mixture in large bowl. Add broth and eggs, tossing until well blended. Spoon into 2-quart baking dish or pan; cover.
- Bake 30 to 40 minutes or until heated through.
Nutrition Facts : Calories 310, Fat 23 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
SEAFOOD STUFFING (AND MAKE-AHEAD STUFFED MUSHROOMS)
This is a basic New England style seafood stuffing using Ritz crackers that can be used to stuff mushrooms, seafood, or even as a topping for baked fish. I incorporated some of my favorite ingredients from different recipes. I've included a recipe for stuffed mushrooms that can be prepared and refrigerated for up to 2 days before, or frozen for up to a month, since the mushrooms are pre-cooked. Using small mushrooms, this recipe will fill about a pound of mushrooms, about 20-25 if you use small appetizer-sized ones. You can include the chopped mushrooms stems if you like, but I usually leave them out, and use them another time. Time is for making the stuffing only, since the mushrooms have some variations. Amount is approximately for stuffing.
Provided by Charmed
Categories Vegetable
Time 25m
Yield 2 1/2 cups (approximately)
Number Of Ingredients 22
Steps:
- In a large bowl, finely crush the crackers and mix in the parsley flakes.
- Set aside.
- Heat the 1 tbs.
- olive oil and 3 tbs.
- butter on a medium to high heat, watching carefully.
- When hot and just starting to bubble, add the celery and carrots.
- Cook, stirring occasionally, for one minute.
- Add the onions and green peppers (and mushrooms if using-- see directions for make-ahead mushrooms below) and cook for another minute.
- Add the garlic and cook for another 1/2 minute to a minute until vegetables are tender.
- Remove from heat and pour entire vegetable and butter mixture into crushed crackers.
- Add the chopped seafood, old bay seasoning, netmeg, sherry, worcestershire sauce, clam juice, and pepper to taste.
- Mix well so the seasonings are evenly distributed.
- Taste for seasoning and adjust if necessary.
- I find the salt in the crackes and other ingredients is enough, but if you prefer you can add some additional salt at this time.
- Makes about 2 to 2 1/2 cups stuffing.
- To prepare Make-Ahead Stuffed Mushrooms: Preheat oven to 425.
- Remove stems from mushrooms and wash the mushrooms.
- (Save stems for another use, or you can chop them finely and add to the stuffing if desired by adding them along with the onions and green pepper to the butter. If doing so, add another 1/2 tbs. butter. However, I think this stuffing is better without them).
- Toss mushrooms with 1 1/2 tsp.
- olive oil and salt and place them in a shallow baking pan in one layer.
- Bake for 8-10 minutes (depending on size of mushrooms) and remove from oven to cool.
- Stuff the mushrooms evenly with the stuffing.
- Place in a shallow baking dish and sprinkle evenly with paprika.
- At this point you can refrigerate the mushrooms for up to 2 days, or freeze them for up to a month; thaw at least partially before cooking.
- When ready to serve, melt the remaining 2 tbs.
- of butter.
- Drizzle evenly over the mushrooms.
- If the mushrooms are room temperature, just broil them until the tops are crispy and they are heated through.
- If they are refrigerated or partially frozen, bake at 350 until heated through, then just run under the broiler for a few seconds to crisp the top, if necessary.
- Serve garnished with lemon wedges.
Nutrition Facts : Calories 704.6, Fat 49.3, SaturatedFat 18.6, Cholesterol 61.1, Sodium 1067.9, Carbohydrate 53.3, Fiber 4.2, Sugar 6.6, Protein 11.6
BAKED STUFFED SHRIMP-RITZ NEW ENGLAND STYLE RECIPE
Provided by á-47588
Number Of Ingredients 6
Steps:
- 1 Melt butter and add lemon juice mixing well. In a large bowl, crumble Ritz crackers well and add parsley to mixture 2 Clean, devein and butterfly shrimp by cutting shrimp horizontally but not all the way through, open shrimp to look like butterfly leaving the tails on. Add lemon butter to moisten but ritz cracker mix til slightly moist, but not wet stuffing consistency. Place shrimp in rows on pan sprayed with non stick cooking spray. Stuff shrimp with stuffing mixture. Pour remaining lemon butter over top and bake at 400 for about 10-15 minutes until done. Do not over cook shrimp. Serve with rice pilaf.
More about "ritz cracker stuffing recipes"
10 BEST RITZ CRACKER STUFFING RECIPES | YUMMLY
From yummly.com
RITZ CRACKER STUFFING RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RITZ CRACKER STUFFING SEAFOOD - THERESCIPES.INFO
From therecipes.info
RECIPES | RITZ CRACKERS
RITZ STUFFING WITH CRABMEAT RECIPE - FOOD NEWS
From foodnewsnews.com
EASY BAKED STUFFED SHRIMP WITH CRABMEAT & RITZ CRACKERS.
From foodiesterminal.com
RITZ CRACKER STUFFING RECIPE - COOKEATSHARE
From cookeatshare.com
DASSIE'S THANKSGIVING STUFFING RECIPE ON FOOD52
From food52.com
RITZ CRACKER STUFFING - RECIPES | COOKS.COM
From cooks.com
LOBSTER STUFFING RECIPE - RECIPES.NET
From recipes.net
RITZ CRACKER STUFFING RECIPE - FOOD NEWS
From foodnewsnews.com
10 BEST RITZ CRACKER SEAFOOD STUFFING RECIPES | YUMMLY
From yummly.com
10 BEST RITZ CRACKER STUFFING RECIPES - YUMMLY
From yummly.co.uk
10 BEST RITZ CRACKER SEAFOOD STUFFING RECIPES - FOOD NEWS
From foodnewsnews.com
RITZ CRACKER STUFFING RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RITZ CRACKER SEAFOOD STUFFING - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RITZ CRACKER STUFFING - RECIPE | COOKS.COM
From cooks.com
10 BEST RITZ CRACKER SEAFOOD STUFFING RECIPES | YUMMLY
From yummly.com
BAKED STUFFED LOBSTER TAILS - RECIPE HIPPIE
From recipehippie.com
RITZ® CRACKER STUFFING - SNACKWORKS
From snackworks.com
RITZ CRACKER STUFFING RECIPE | CDKITCHEN.COM
From cdkitchen.com
RITZ CRACKER STUFFING – RECIPES ONLINE
From recipesonline.org
10 BEST CRABMEAT STUFFING WITH RITZ CRACKERS RECIPES | YUMMLY
From yummly.com
RITZ CRACKER STUFFING RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
JOAN HAMBURG'S RITZ CRACKER STUFFING - RECIPE GOLDMINE RECIPES
From recipegoldmine.com
LOBSTER STUFFING RITZ CRACKERS - RECIPES | COOKS.COM
From cooks.com
10 BEST RITZ CRACKER SEAFOOD STUFFING RECIPES | YUMMLY
From yummly.com
RECIPE FOR JOAN HAMBURG'S RITZ CRACKER STUFFING - ONLINE RECIPES …
From hindsjerseyfarm.com
NEW ENGLAND BAKED HADDOCK WITH RITZ CRACKER & SHRIMP STUFFING
From familytabletreasures.com
RITZ CRACKER SEAFOOD STUFFING RECIPE RECIPES ALL YOU NEED …
From stevehacks.com
RITZ CRACKER CRABMEAT STUFFING - RECIPES | COOKS.COM
From cooks.com
RITZ CRACKER STUFFING RECIPE | SAY MMM
From saymmm.com
CRABMEAT RITZ CRACKER STUFFING - RECIPES | COOKS.COM
From cooks.com
RITZ CRACKER STUFFING FOR LOBSTER RECIPES
From tutdemy.com
RITZ CRACKER STUFFING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 BEST RITZ CRACKER STUFFING RECIPES - FOOD NEWS
From foodnewsnews.com
RITZ CRACKER STUFFING SEAFOOD - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RITZ CRACKER STUFFING RECIPES - FOOD NEWS
From foodnewsnews.com
RECIPE: JOAN HAMBURG'S RITZ CRACKER STUFFING - RECIPELINK.COM
From recipelink.com
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #stuffings-dressings #side-dishes #eggs-dairy #vegetables #american #jewish-ashkenazi #oven #easy #european #fall #holiday-event #kosher #eggs #stove-top #dietary #thanksgiving #seasonal #onions #equipment #4-hours-or-less
You'll also love