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Recipe: Cracker Barrel Corn Bread Dressing
Similar Categories: Cracker, Barrel, Corn, Bread, Dressing
2/3 cup chopped onion
2 cups chopped celery
2 quarts (8 cups) day-old grated corn bread
1 quart (4 cups) day-old grated biscuits
1/4 cup dried parsley flakes
2 teaspoons poultry seasoning
2 teaspoons ground sage
1 teaspoon coarse ground pepper
1 stick butter, melted
1 quart plus 1 (14 ounce) can chicken broth
Preheat oven to 400 degrees F.
Mix onion, celery, corn bread, biscuits, parsley, poultry seasoning, sage and pepper in a large mixing bowl. Add melted butter and blend well.
Add chicken broth to dry ingredients and mix well. The dressing should have a wet but not soupy consistency like a quick bread batter.
Divide mixture evenly into two 8-inch pans sprayed with nonstick spray. Bake uncovered for 1 hour or until lightly brown on the top.
Makes 16 servings.
2 cups chopped celery
2 quarts (8 cups) day-old grated corn bread
1 quart (4 cups) day-old grated biscuits
1/4 cup dried parsley flakes
2 teaspoons poultry seasoning
2 teaspoons ground sage
1 teaspoon coarse ground pepper
1 stick butter, melted
1 quart plus 1 (14 ounce) can chicken broth
Preheat oven to 400 degrees F.
Mix onion, celery, corn bread, biscuits, parsley, poultry seasoning, sage and pepper in a large mixing bowl. Add melted butter and blend well.
Add chicken broth to dry ingredients and mix well. The dressing should have a wet but not soupy consistency like a quick bread batter.
Divide mixture evenly into two 8-inch pans sprayed with nonstick spray. Bake uncovered for 1 hour or until lightly brown on the top.
Makes 16 servings.
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