Cracker Barrel Country Cornbread Dressing
CRACKER BARREL COUNTRY CORNBREAD DRESSING
2/3 cup chopped onion
2 cups chopped celery
2 quarts of day old, grated cornbread
1 quart of day old, grated biscuits
1/4 cup dried parsley flakes
2 teaspoons poultry seasoning
2 teaspoons ground sage
1 teaspoon coarse ground pepper
4 ounces margarine
1 quart plus 14 ounce can chicken broth
Preheat oven to 400 degrees.
Mix onion, celery, grated cornbread and biscuits, parsley, poultry seasoning, sage and pepper in a large mixing bowl.
Add melted margarine to mixture.
Stir until well blended.
Add chicken broth to dry ingredients and mix well. The dressing should have a wet but not soupy consistency (like a quick banana or cornbread batter).
Divide mixture evenly into two 8-by-8-inch pans sprayed with non-stick spray. Bake uncovered for 1 hour at 400 degrees or until lightly brown on the top.
Tips for great dressing: Grate biscuits and corn muffins in a food processor until coarsely ground or using the largest holes on your hand grater.
Substitute your own homemade chicken or turkey stock for canned if you prefer.
Makes 16, six-ounce servings.