[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Cornbread Dressing like Served at Cracker Barrel Restaurant[/title][fusion_text]Week of November 17th to November 21st, 2008
CORNBREAD DRESSING LIKE SERVED AT THE CRACKER BARREL RESTAURANT
2/3 Cup Chopped Onion 2 Cups Chopped Celery
2 Quarts of Day Old, Grated Cornbread 1/4 Cup Dried Parsley Flakes
1 Quart of Day Old, Grated Biscuits 2 Tsp. Poultry Seasoning
2 Tsp. Ground Sage 1 Tsp. Coarse Ground Pepper
4 oz. Margarine 1 Quart plus 1 (14oz.) Can Chicken Broth
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. Divide mixture evenly into two (8×8”0 pans, sprayed with non-stick spray. Bake at 400 degrees for 1 hour until lightly brown on the top. Recipe my be doubled.
Note: Grate biscuits and corn muffins in a food processor until coarsely ground or using the largest holes on your had grater.
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