Recipe: Cracker Barrel Country Cornbread Dressing

CRACKER BARREL COUNTRY CORNBREAD DRESSING
Source: Cracker Barrel
From: Providence Journal, July 5, 2005
Makes 16 servings (6 ounces each)

2 quarts of day old, grated cornbread*
1 quart of day old, grated biscuits*
2 cups chopped celery
2/3 cup chopped onion
1/4 cup dried parsley flakes
2 teaspoons poultry seasoning
2 teaspoons ground sage
1 teaspoon coarse ground pepper
4 ounces margarine, melted
1 quart plus 14 ounce can chicken broth**

Preheat oven to 400 degrees. Spray two 8-inch by 8-inch pans with non-stick spray.

Mix grated cornbread and biscuits, celery, onion, 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 banana or cornbread batter).

Divide mixture evenly into prepared pans.

Bake uncovered for 1 hour at 400 degrees 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.