Cracker Barrel Country Cornbread Dressing

From Peggy Trowbridge,
Your Guide to Home Cooking

From Cracker Barrel Old Country Store

Now you can make your own Southern-style cornbread at home with this recipe from the popular down-home Cracker Barrel restaurant chain.

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.