What’s For Dinner?
Cracker Barrel's Country Corn Bread Dressing
(First star is lowest, fourth star is highest)
FROM THE MENU OF . . . CRACKER BARREL RESTAURANTS
Q: I love Cracker Barrel's country corn bread dressing. It's too late for this year, but I hope you can feature the recipe and I can save it for next Thanksgiving. Thanks.
--- Amanda Hunsicker, Atlanta
A: This recipe has been pleasing people for years - and the Lebanon, Tenn.-based restaurant chain agreed, for the first time, to make one of its recipes public. A combination of corn bread and biscuits gives the dressing its body. It is truly a one-dish recipe. Everything bakes together; there's no need to saute veggies first, so it is a snap to prepare. Just make sure to leave the breads out for a day, so they can dry out and get crumbly.
Hands on time: 15 minutes Total time: 1 hour and 10 minutes Serves: 8
1/3 cup chopped onion
1 cup chopped celery
4 cups stale corn bread, crumbled
2 cups stale biscuits, crumbled
2 tablespoons dried parsley flakes
1 teaspoon poultry seasoning
1 teaspoon ground sage
1/2 teaspoon coarse ground pepper
4 tablespoons ( 1/2 stick) margarine or butter, melted
3 cups reduced-sodium chicken broth
In a bowl, mix onion and celery. Add corn bread and biscuits, parsley, poultry seasoning, sage and pepper. Drizzle with butter and stir until well-blended. Add chicken broth and mix well. The dressing should have a wet but not soupy consistency, like a quick-bread batter.
Transfer to baking pan and bake, uncovered, for 50 to 60 minutes or until lightly browned on top.