Cracker Barrel Turkey n' Dressing Recipe (Copycat)

Name: Cracker Barrel Turkey n' Dressing Recipe (Copycat)
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8 servings
Ingredients: 6 cups cornbread, crumbled (day-old, from a 9-inch pan); 4 slices white sandwich bread, torn into pieces; 2 cups cooked turkey, shredded; 1 1/2 cups celery, diced; 1 cup yellow onion, diced; 6 tbsp unsalted butter; 3 cups chicken broth; 2 large eggs, beaten; 1 1/2 tsp rubbed sage; 1 tsp poultry seasoning; 1 tsp salt; 1/2 tsp black pepper

Cracker Barrel's Thanksgiving Day Dinner built its reputation on turkey n' dressing that leans savory and moist rather than sweet or cakey, and this version gets there the same way: day-old cornbread and white bread soak up a broth-and-egg mixture until the texture is soft but still holds together, while a real sauté of celery and onion (not raw, dumped-in vegetables) builds the base flavor before anything hits the oven.

Prep: 25 min
Cook: 45 min
Total: 70 min
Servings: 8

Ingredients

Servings8

Using a different pan?

6 cups cornbread, crumbled (day-old, from a 9-inch pan)
4 slices white sandwich bread, torn into pieces
2 cups cooked turkey, shredded
1 1/2 cups celery, diced
1 cup yellow onion, diced
6 tbsp unsalted butter
3 cups chicken broth
2 large eggs, beaten
1 1/2 tsp rubbed sage
1 tsp poultry seasoning
1 tsp salt
1/2 tsp black pepper

Nutrition per serving

Calories: 358
Protein: 17g
Carbs: 34g
Fat: 17g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

1Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2Melt 4 tablespoons of the butter in a large skillet over medium heat. Add the celery and onion and cook, stirring occasionally, until softened, about 8 minutes.
3In a large bowl, combine the crumbled cornbread and torn white bread.
4Add the cooked celery and onion, shredded turkey, sage, poultry seasoning, salt, and pepper to the bread mixture, and toss until evenly distributed.
5In a separate bowl, whisk the eggs into the chicken broth, then pour over the bread mixture. Stir until evenly moistened, the mixture should look like thick, wet oatmeal; add a splash more broth if it looks dry in spots.
6Spread the mixture into the prepared baking dish in an even layer. Cut the remaining 2 tablespoons of butter into small pieces and dot over the top.
7Bake uncovered for 40-45 minutes, until the top is golden brown and the center is set and no longer wet.
8Let the dressing rest for 10 minutes before serving.

Tips & variations

No leftover turkey on hand? A rotisserie chicken works as a direct swap and keeps the dish just as savory.
For a firmer, more sliceable dressing, use less broth and press the mixture down before baking; for a softer, spoonable texture, use the full amount called for.
Stir in a handful of dried cranberries or chopped toasted pecans for a sweeter, Thanksgiving-table version.

Storage & reheating

Cover and refrigerate leftover dressing for up to 4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and reheat at 325°F (165°C) for about 20 minutes. To freeze, portion into an airtight container and freeze for up to 2 months; thaw overnight in the refrigerator before reheating.

Tips from the Tulo kitchen

Assemble the dressing a day ahead and refrigerate it unbaked, tightly covered; bring it to room temperature for 20 minutes before baking and add about 10 minutes to the covered bake time.
Toast the torn white bread slices in a low oven for 10 minutes before mixing if the cornbread alone doesn't feel dry enough; this keeps the finished texture from turning mushy.

FAQ

Is Cracker Barrel's turkey n' dressing the same as stuffing?

It's dressing rather than stuffing in the technical sense: it's baked separately in a dish instead of inside the bird, which is also why this recipe bakes uncovered in a casserole dish rather than a turkey cavity.

Can I make this dressing ahead of Thanksgiving?

Yes. Assemble it completely, cover tightly, and refrigerate up to 24 hours unbaked. Bake straight from the fridge, adding about 10 minutes to the covered portion of the bake time.

Can I use a boxed cornbread stuffing mix instead of homemade cornbread?

Yes, substitute about 6 cups of a plain cornbread stuffing mix for the crumbled cornbread and torn bread; cut the broth back by about half a cup since packaged mixes are already dried out and absorb liquid faster.

Why is my dressing gummy in the middle?

This usually means the bread was too fresh and soft, or too much broth was added at once; using day-old bread and adding the broth mixture gradually while checking the texture prevents this.