This recipe has been in the family so long there are no real measurements. Recipe can be doubled as needed.
1 box saltine crackers
1 green pepper
1 small onion
1/2 bunch celery
1 stick unsalted butter
milk, about two cups
chicken stock, if needed
Grind up entire box of crackers. A food processor works well. Chop the green pepper, onion, and celery finely. I use the food processor on the vegetables as well. Mix crackers and vegetables in a large bowl. Add the eggs
In a small sauce pan, slowly melt the stick of butter. Add milk and warm. Slowly add the milk and butter to the crackers and vegetables. Mix well! When everything is moist add marjoram and black pepper to taste.
The mixture needs to be almost soupy before cooking. If it is too dry after adding the milk and butter, slowly add chicken stock.
This recipe works really well cooked inside the turkey, but it can be cooked seperately. Make sure if it is cooked in a casserole dish the mixture is extra moist. We normally add the casserole dish to the oven about forty five minutes before the turkey is done. The stuffing should be firm, but not too dry, when done.