Cracker Dressing with Sausage & Smoked Oysters
Saltine cracker dressing loaded with crumbled sausage, smoked oysters, sage, and thyme. Stuff your bird or bake it as a hearty side dish that brings Bohemian comfort to any holiday table.
YIELD
1 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsThis isn’t your grandma’s cornbread stuffing, and that’s exactly the point.
Saltine crackers form the base of this rustic dressing, soaking up rich chicken broth while crumbled sausage adds savory depth and smoked oysters bring a briny, smoky punch that’ll have folks guessing your secret ingredient.
Sage and thyme fill the kitchen with that unmistakable holiday aroma, while sauteed onions and celery keep things grounded in tradition.
Stuff it inside your Thanksgiving turkey or spread it in a baking dish for a golden-crusted side that steals the show.
Chef Tips
- Use hot (not warm) chicken broth to help the crackers break down evenly and absorb maximum flavor
- Don’t over-crush the saltines; leaving some larger pieces gives the dressing a rustic texture with crunchy bits
- If baking separately, cover with foil for the first 40 minutes, then uncover to let the top get golden and crispy
Ingredients
Directions
Cook sausage in a medium frying pan, chopping and stirring with a wooden spoon to crumble.
Remove sausage reserving about 2 tablespoons of fat.
Add butter and heat until melted, then add onions and celery. Sauté until onions are soft and translucent.
In a very large mixing bowl, add crackers and crush into small pieces.
Add all remaining ingredients except for chicken stock.
Mix until thoroughly combined.
Add chicken stock and stir until well moistened.
Use as a stuffing for poultry or transfer to a baking dish and bake at 350℉ (180℃) F for about 1 hour or until done.
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