Stuffing Squares

November 2007
Stuffing Squares

by 1 people

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Anyone can handle this stuffing.

Makes: 12 servings

Prep: 20 mins

Cook: 40 mins

  • 4 ounces (1 sleeve) saltines
  • 5 tablespoons unsalted butter
  • 1 8 ounce package  white mushrooms, thinly sliced
  • 1 large onion, finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 carrots, coarsely shredded (about 1 cup)
  • 2 ribs celery, coarsely shredded (about 1/2 cup)
  • 1/4 teaspoon baking soda
  • 2 large eggs, beaten with 1/4 cup water
  1. Position a rack in the upper third of the oven and preheat to 400 degrees . Grease a 9-by-13-inch baking dish. Using your hands, crush the saltines into fine crumbs over a bowl.
  2. In a large skillet, melt 1 tablespoon butter over medium heat. Add the mushrooms and cook, stirring often, until browned, about 5 minutes; add to the ground saltines.
  3. Add 3 tablespoons butter, the onion, salt and pepper to the skillet and cook, stirring often, until the onion is softened and lightly browned, about 8 minutes. Add to the mushroom-saltine mixture. Add the carrots, celery and baking soda; mix well. Stir in the eggs.
  4. Spoon the mixture into the prepared dish and spread evenly. Melt the remaining 1 tablespoon butter and brush on top of the mixture. Bake until browned, 25 to 30 minutes. Cut the stuffing into squares and serve hot.
  • Grease a 9-by-13-inch baking pan and set aside.
  • Crush saltines into a bowl.
  • Melt butter to cook mushrooms...
  • ...and then the onion.
  • Add the mushrooms to the saltines.
  • Mix in the onion, carrots, celery, 2 eggs, a pinch of baking soda, and a splash of water.
  • Then spread the mixture in the pan,
  • brush the top with melted butter,
  • bake until the stuffing is golden and slice it into squares.