Cracker Dressing with Dried Cranberries and Pecans

Name: Cracker Dressing with Dried Cranberries and Pecans
Yield: Serves 8 to 10
Cuisine: New England, American
Ingredients: 5 tablespoons, unsalted butter; 1 pound, saltines, coarsely crushed; 1 pound, bulk breakfast sausage; 2 pounds, onions, chopped fine; 1/2 cup, dry white wine; 1 cup, dried cranberries, chopped; 1 cup, pecans, toasted and chopped; 4 , celery ribs, chopped; 2 , large eggs, lightly beaten; 1/4 cup, minced fresh sage; 2 tablespoons, minced fresh thyme; 2 teaspoons, pepper; 1 teaspoon, salt; 4 1/2 cups, chicken broth

Side Dishes
New England
American
Casseroles
Holiday
Thanksgiving

By Diane Unger ･ Appears in Cook's Country October/November 2014

In 19th-century America, crackers often stood in for bread in stuffings and dressings. Was this tradition worth reviving?

SERVES 8 to 10

TIME 1¾ hours

Cracker Dressing with Dried Cranberries and Pecans

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