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Cracker Barrel’s Country Cornbread Dressing

Kraft Memeber Recipe
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Makes: 16 (six ounce) servings Total Time: 1 hr 10 min
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!
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.
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