Cracker Barrel’s Country Cornbread Dressing
Makes:
16 (six ounce) servings
Total Time:
1 hr 10 min
Submitted by:
Category:
Side Dishes
Sub Category: Stuffing Side Dishes
what you need
- 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 tsp. poultry seasoning
- 2 tsp. ground sage
- 1 tsp. coarse ground pepper
- 4 oz. margarine
- 1 quart (32 oz.) plus 1 can (14-ounce) chicken broth
make it
Preheat oven to 400 degrees Fahrenheit. 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 bread batter (banana bread/corn bread).
Divide mixture evenly into two (8 x 8 inch) pans sprayed with non-stick spray.
Bake uncovered for 1 hour or until lightly brown on the top. Remove from oven and enjoy!
Notes
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.
