- Cooking spray
- 1/2 cup butter
- 1 large onion, diced
- 3 stalks celery, diced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 pinch cayenne pepper, or to taste
- 2 3/4 cups chicken broth
- 1 pound saltine crackers, crushed
- 1/2 cup milk
- 1 egg
Preheat oven to 375 degrees F (190 degrees C). Lightly coat a baking dish with cooking spray.
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Melt butter in a large skillet over medium heat. Cook and stir onion, celery, and 1 teaspoon salt in melted butter until onion begins to turn translucent, about 5 minutes. Season with black pepper, sage, thyme, rosemary, and cayenne pepper; cook and stir about 1 minute.
Remove skillet from heat and stir in chicken broth.
Combine crushed crackers and onion mixture in a large bowl. Add egg and cream; mix until combined. Season with salt and black pepper.
Spread cracker mixture evenly in a large baking dish and smooth the top.
Bake in the preheated oven until top is golden brown, 40 to 45 minutes.