"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Cracker Barrel's Country Cornbread Dressing Recipe

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This recipe for Cracker Barrel's Country Cornbread Dressing, by , is from The Brewer Best , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lisa Allison Hill
Added: Monday, August 4, 2008


2/3 c. chopped onion
2 c. chopped celery
2 qts. of day old, grated cornbread
1 qt. of day old, grated biscuits
1/4 c. dried parsley
2 t. poultry seasoning
2 t. ground sage
1 t. coarse ground pepper
4 oz. margarine, melted
1 qt. (32 oz.) plus 1 1/4-ounce can of chicken broth

Preheat oven to 400.

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 cooking spray.

Bake uncovered for 1 hour at 400 or until lightly brown on top.

Remove from oven and enjoy!

Personal Notes:
Personal Notes:
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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