Source: Cracker Barrel Old Country Store

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

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.

Makes 16 servings.