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 tsp poultry seasoning
2 tsp ground sage
1 tsp coarse ground pepper
4 ounces margarine
1 quart (32 ounces) plus 1 (14 ounce) can chicken broth
Preheat oven to 400 degrees F.
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 or cornbread).
Divide mixture evenly into two (8 x 8 inch) pans sprayed with non-
stick spray.
Bake uncovered for 1 hour until lightly brown on the top.
Recipe may be doubled.
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 stock or turkey stock for canned if you
prefer.
Yield: 16 servings, 6 ounces each
HUGS JANET
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