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Old 09-21-2005, 01:18 PM   #1
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Join Date: Jun 2004
Location: NC
Posts: 3,549
Post 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.

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