my husband loves the cracker dressing his mother used to make while i find it to be too much of a salty soggy mess and prefer bread stuffing.
this is a compromise recipe i came up with it is just as good as the bread stuffing but with the crackers he loves and not so soggy. and it is vegan so we are both happy to eat it. and love it.
sometimes for a twist i like to add dried cranberries for a bit of a sweet note.
in a large skillet melt margarine, saute the onions, celery, and peppers until they are soft and onions are slightly translucent.
In a casserole dish, combine the crackers, celery, onion, and seasoning. Set aside.
Measure the soy milk into a small cup and stir in the cornstarch. Bring the vegetable broth to a boil in a small saucepan. Stir in the soy milk and simmer for a few minutes to thicken. The gravy will be somewhat thin.
Pour hot gravy over the cracker mixture one cup at a time, stirring each time, until the dressing is moist but not soupy. bake in the oven till the top is lightly browned. let rest coverd for 10 minutes before serving.
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