Prep 15 mins
Cook 1 hr
This is a copy cat that I found online.
- 2⁄3 cup chopped onion
- 2 cups chopped celery
- 2 quarts day-old grated cornbread
- 1 quart day-old grated biscuit
- 1⁄4 cup dried parsley flakes
- 2 teaspoons poultry seasoning
- 2 teaspoons ground sage
- 1 teaspoon fresh coarse ground black pepper
- 1⁄2 cup butter, melted
- 1 quart chicken broth, plus
- 1 (14 ounce) can chicken broth
- Preheat oven to 400 degrees F.
- 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 8-inch pans sprayed with nonstick spray.
- Bake uncovered for 1 hour or until lightly brown on the top.
this is the real thing....I used to be a back up cook at cracker barrel and will testify to its authenticity! It should be wet enough to resemble cornbread batter before baking.....
I love it, but the amount of liquid was not enough. I had to add another 1/2 cup, but it still was dry. Will add more liquid next time I reheat. Will try again since I love cracker barrel's dressing. Great flavor.
Not rating with stars yet since I made substitutions that may have changed the flavor. I didn't have any biscuits so I used leftover homemade dinner rolls. Also, the only cornbread I had was the sweet corn muffin type. I was looking for a recipe similar to my grandma's dressing... this came close but wasn't quite it. The sweet cornbread gave the dressing a sweeter flavor than I would have liked but it still turned out pretty well. I think the sage was a little overpowering and in the future I would reduce the sage by half. I've never tried the dressing from Cracker Barrel, so I can't compare the taste difference with the substitutions I made... but it was still good enough for me to want a double serving!