Print Recipe

Cracker Barrel Old Country Store
Corn Bread Dressing



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


  1. Heat oven to 400 degrees F.
  2. Mix onion, celery, corn bread, biscuits, parsley, poultry seasoning, sage and pepper in a large mixing bowl.
  3. Add melted butter and blend well.
  4. Add chicken broth to dry ingredients and mix well. The dressing should have a wet but not soupy consistency like a quick bread batter.
  5. Divide mixture evenly into two 8-inch pans sprayed with nonstick spray.
  6. Bake uncovered for 1 hour or until lightly brown on the top.

Makes 16 servings.

Source: Cracker Barrel Old Country Store

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