Southern Corn Bread Dressing

Cooking Light
10 servings


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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


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.

Preheat oven to 350°.

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.

Created date

October 2003

Nutritional Information

Calories 262
Caloriesfromfat 25 %
Fat 7.2 g
Satfat 1.6 g
Monofat 3.2 g
Polyfat 1.3 g
Protein 8.8 g
Carbohydrate 9.3 g
Fiber 1.3 g
Cholesterol 1 mg
Iron 3.2 mg
Sodium 782 mg
Calcium 150 mg