Southern Corn Bread Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
speckled corn bread |
1 (12-ounce) can refrigerated buttermilk biscuits |
2 tablespoons dried rubbed sage |
1 teaspoon poultry seasoning |
1/4 to 1/2 teaspoon black pepper |
1 teaspoon stick margarine or butter |
cooking spray |
1 cup chopped celery |
1 cup chopped onion |
4 2/3 cups fat-free, less-sodium chicken broth |
2 large egg whites, lightly beaten |
Directions:
1. Crumble Speckled Corn Bread; set aside. Bake biscuits according to package directions; cool. Tear 8 biscuits into small pieces, reserving remaining 2 for another use. Combine crumbled corn bread, torn biscuits, sage, poultry seasoning, and pepper in a large bowl.
2. Preheat oven to 350°.
3. Melt the margarine over medium-high heat in a medium nonstick skillet coated with cooking spray. Sauté celery and onion 8 minutes or until tender. Cool slightly. Add vegetable mixture to dressing mixture; gently stir in broth and egg whites. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 55 minutes.
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