Cracker Barrel Country Cornbread Dressing
ready in: 1-2 hrs
recipe id: 91083
2/3 cup chopped onion
2 cups chopped celery
2 quarts day-old, grated cornbread
1 quart day-old, grated biscuits
1/4 cup dried parsley flakes
2 teaspoons poultry seasoning
2 teaspoons ground sage
1 teaspoon coarse ground black pepper
4 ounces margarine
1 quart canned chicken broth, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
14 ounces canned 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.
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