For saltine stuffing, gather 4 sleeves of saltine crackers, 1 cup of butter, 1 medium onion, 4 eggs and 1/2 cup of milk. Also procure and clean 2 stalks of celery. Mix all the ingredients together in a large mixing bowl, making sure the mixture clings together. This size recipe is adequate for stuffing a 12 pound turkey.
Heat a skillet or frying pan, and add the butter and chopped onion. Simmer them for approximately five minutes, or until the onions begin to soften. Take each sleeve of saltines and crush the contents using your hands. Completing this step while the crackers are still in their sleeves saves mess on the counter and your hands. Combine the crushed crackers and celery in the large bowl, and add the butter and onions, mixing things thoroughly.
Next, add the eggs to the stuffing, working them in gradually, one at a time. Drizzle in the milk gradually as well, stopping when the crackers are sufficiently moistened; all the milk may not be necessary. Form the cracker stuffing into a solid ball, and place it inside the cavity of the turkey as tightly as possible. When the turkey is completely cooked, the stuffing should remove easily in its original compact form, allowing for easy slicing. This makes it especially adaptable for next-day turkey sandwiches.