Shelly's Recipe

CRACKER BARREL CORN BREAD DRESSING

Category: Dressing and Stuffing

2/3 cup chopped onion
2 cups chopped celery
8 cups day-old grated corn bread
4 cups day-old grated biscuits
1/4 cup dried parsley flakes
2 tsp poultry seasoning and ground sage
1 tsp coarse ground pepper
1 stick butter, melted
1 quart plus 1 (14 oz) can chicken broth

Preheat oven to 400. Mix onion, celery, corn bread, biscuits, parsley, poultry seasoning, sage and pepper in a large mixing bowl. Add melted butter and blend well.

Add chicken broth to dry ingredients and mix well. The dressing should have a wet but not soupy consistency like a quick bread batter.

Divide mixture evenly into two 8x8-inch pans sprayed with nonstick spray. Bake uncovered for 1 hour or until lightly brown on the top. Makes 16 servings.