Memere Bernard’S English Onion Dressing – a delicious recipe with Onions, Butter, Crackers, Chicken, Pan, Bell's Poultry Seasoning. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Peel and slice the onions into thin wedges. Put them into a pot, cover with water and bring to a boil. Boil the onions for 30 minutes or until soft. Drain them and return them to the pot.
2
Add butter into the pot with the onions. Crush the Saltine crackers. Alternately add the crushed Saltines and stock into the onions a little at a time. Just stir in the chicken stock in small amounts, mixing after each addition of about a hand full of crackers.
3
If you have pan drippings from a roast turkey you can add about 1/2 a cup or add more stock until mixture is moist and not too dry. Add the seasonings to your particular taste.
4
No need to cook any further. Just keep it warm until your dinner is ready for the Thanksgiving feast!
432
kcal
Calories
16
g
Fat
14
g
Carbs
57
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 Yellow Onions, 3 Tablespoons Soft Butter, 2 whole Sleeves Of Saltine Crackers (from A 16 Ounce Box), 3 cups Chicken Stock, and more.
Yes, Memere Bernard’S English Onion Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
