The Real Cracker Barrel Cornbread Stuffing

• 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

1. Preheat oven to 400 degrees Fahrenheit.
2. Mix onion, celery, grated cornbread and biscuits, parsley, poultry seasoning, sage and pepper in a large mixing bowl.
3. Add melted margarine to mixture.
4. Stir until well blended.
5. 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).
6. Divide mixture evenly into two (8 x 8 inch) pans sprayed with non-stick spray.
7. Bake uncovered for 1 hour at 400 degrees Fahrenheit or until lightly brown on the top.
8. Remove from oven and enjoy!
9. Tips for great Dressing:
10. Grate biscuits and corn muffins in a food processor until coarsely ground or using the largest holes on your hand grater.

onion, celery, cornbread, biscuit, parsley flakes, poultry seasoning, ground sage, ground pepper, margarine, chicken broth, chicken broth

Taken from www.food.com/recipe/the-real-cracker-barrel-cornbread-stuffing-436312 (may not work)