Cracker Barrel Corn Bread Dressing
2/3 cup chopped onion
2 cups chopped celery
8 cups day-old grated corn bread
4 cups day-old grated biscuits
¼ cup dried parsley flakes
2 teaspoons poultry seasoning
2 teaspoons ground sage
1 teaspoon coarse-ground pepper
1 stick melted butter
1 quart plus 1 (14-ounce) can chicken broth
Preheat the oven to 400°F.
In a large mixing bowl, mix the onion, celery, corn bread, biscuits, parsley, poultry seasoning, sage, and pepper. Add the 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 the mixture evenly into two 8" pans sprayed with nonstick spray. Bake uncovered for 1 hour, or until lightly brown on the top.