Ingredients:

  • 3 sleeves (approximately 36 crackers) soda crackers, coarsely crushed (about 300g)
  • 1/2 cup (1 stick, 113g) unsalted butter, melted
  • 1 medium yellow onion, finely chopped (about 150g)
  • 2 stalks celery, finely chopped (about 100g)
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt (or to taste)
  • 2 large eggs, lightly beaten
  • 2 cups (475ml) chicken broth (or vegetable broth for vegetarian option)
  • Optional: 1/4 cup chopped fresh parsley, for garnish

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Melt butter in a sauté pan over medium heat. Add onion and celery and cook until softened, about 5-7 minutes. Stir in sage, thyme, salt, and pepper.
  3. In a large mixing bowl, combine crushed crackers, sautéed onion mixture, eggs, and chicken broth. Mix well until the crackers are moistened.
  4. Pour the mixture into the prepared baking dish, spreading evenly.
  5. Bake for 30-35 minutes, or until golden brown and slightly crispy on top.
  6. Remove from oven and garnish with fresh parsley (if using). Let cool slightly before serving.