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Cracker Barrel Cornbread Dressing Recipe

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This recipe for Cracker Barrel Cornbread Dressing is from The Virginia Espey Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 oz. margarine
1 quart (32 oz) plus 1 14-ounce can of chicken broth
(add Shredded Chicken or Turkey as you desire)
Directions:
Directions:
-Mix onion, celery, grated cornbread and biscuits, parsley, poultry seasoning, sage and pepper in a large mixing bowl.
-Add melted margarine to mixture.
-(add Shredded Chicken or Turkey as you desire)
-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 spray.
-Bake uncovered for 1 hour at 400 degrees Fahrenheit or until lightly brown on the top.

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 or turkey stock for canned if you prefer.
Number Of Servings:
Number Of Servings:
16-6oz
Personal Notes:
Personal Notes:
This recipe copied from www.CrackerBarrel.com

 

 

 

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