The Real Cracker Barrel Cornbread Stuffing Recipes

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CRACKER BARREL CORN BREAD DRESSING

If you love cornbread dressig, this is a KILLER recipe !! Source: Cracker Barrel Restaurant Photo by: unknown

Provided by Skip Davis

Categories     Side Casseroles

Time 1h20m

Number Of Ingredients 10



Cracker Barrel Corn Bread Dressing image

Steps:

  • 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. Add melted butter and blend well.
  • 3. Add chicken broth to dry ingredients and mix well. The dressing should have a wet, but not soupy, consistency. (like a quick bread batter). Adjust liquid to suit.
  • 4. Spread mixture evenly into an 8 inch pan or casserole dish sprayed with non-stick spray. Bake un-covered for 1 hour or until lightly brown on the top. Makes: 8 servings. Source: Cracker Barrel Restaurant

1/2 c chopped onion
1 c chopped celery
1 qt (4 cups) day-old crumbled corn bread
1 pt (2 cups) day-old crumbled biscuits
1/8 c dried parsley flakes
1 tsp poultry seasoning
1 tsp ground sage
1/2 tsp coarse ground black pepper
1/2 stick butter, melted (4 tablespoons)
1 pt plus 7 ounces chicken broth (15 ounces total)

GRANDMA'S CORN BREAD DRESSING

My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!

Provided by Amy

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8



Grandma's Corn Bread Dressing image

Steps:

  • Prepare the dry corn bread mix according to package directions. Cool and crumble.
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
  • In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
  • In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
  • Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g

1 (16 ounce) package dry corn bread mix
2 tablespoons butter
½ cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste

CRACKER BARREL CORNBREAD DRESSING

Make and share this Cracker Barrel Cornbread Dressing recipe from Food.com.

Provided by Punky Julster

Categories     Breads

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 11



Cracker Barrel Cornbread Dressing image

Steps:

  • 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.

Nutrition Facts : Calories 115.1, Fat 10.1, SaturatedFat 6.1, Cholesterol 24.4, Sodium 530, Carbohydrate 2.9, Fiber 0.8, Sugar 1.3, Protein 3.4

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

THE REAL CRACKER BARREL CORNBREAD STUFFING

Make and share this The Real Cracker Barrel Cornbread Stuffing recipe from Food.com.

Provided by mojoloh

Categories     Christmas

Time 1h30m

Yield 16 6 oz. portions

Number Of Ingredients 11



The Real Cracker Barrel Cornbread Stuffing image

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • 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 (banana bread/corn bread).
  • Divide mixture evenly into two (8 x 8 inch) pans sprayed with non-stick spray.
  • Bake uncovered for 1 hour at 400 degrees Fahrenheit or until lightly brown on the top.
  • Remove from oven and enjoy!
  • Tips for great Dressing:.
  • Grate biscuits and corn muffins in a food processor until coarsely ground or using the largest holes on your hand grater.

Nutrition Facts : Calories 71.1, Fat 6.3, SaturatedFat 1.1, Sodium 352.9, Carbohydrate 1.8, Fiber 0.5, Sugar 0.8, Protein 2

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 coarse ground pepper
4 ounces margarine
1 quart chicken broth, plus
1 (14 ounce) can chicken broth

CRACKER BARREL'S COUNTRY CORNBREAD DRESSING

Provided by My Food and Family

Categories     Recipes

Time 1h10m

Number Of Ingredients 10



Cracker Barrel's Country Cornbread Dressing image

Steps:

  • Preheat oven to 400 degrees Fahrenheit. 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 (banana bread/corn bread).
  • Divide mixture evenly into two (8 x 8 inch) pans sprayed with non-stick spray.
  • Bake uncovered for 1 hour or until lightly brown on the top. Remove from oven and enjoy!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

2/3 cup chopped onion
2 cups chopped celery
2 quart s of day old, grated cornbread
1 quart of day old, grated biscuits
1/4 cup dried parsley flakes
2 tsp poultry seasoning
2 tsp ground sage
1 tsp coarse ground pepper
4 oz margarine
1 quart (32 oz.) plus 1 can (14-ounce) chicken broth

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