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Corn Bread Dressing

Yield 12 servings (serving size: 1/2 cup)
We love the combination of biscuits and corn bread in this dressing from Deborah McPherson of Odessa, Texas. We've since used it in developing other dressing recipes. (From our October 1994 issue)


  • 2 hard-cooked large eggs
  • McPherson Corn Bread
  • 1 (12-ounce) can refrigerated fluffy buttermilk biscuits
  • 1 1/2 teaspoons rubbed sage
  • 1/2 teaspoon pepper
  • 5 cups low-salt chicken broth
  • 2/3 cup chopped celery
  • 2/3 cup chopped onion
  • 2 large egg whites, lightly beaten
  • Cooking spray

Nutrition Information

  • calories 180
  • caloriesfromfat 19 %
  • fat 3.8 g
  • satfat 0.9 g
  • monofat 1 g
  • polyfat 0.9 g
  • protein 7.1 g
  • carbohydrate 29.3 g
  • fiber 1.2 g
  • cholesterol 1 mg
  • iron 1.6 mg
  • sodium 391 mg
  • calcium 85 mg

How to Make It

  1. Slice hard-cooked eggs in half lengthwise; carefully remove yolks. Chop egg whites; set aside. Reserve yolks for another use.

  2. Crumble McPherson Corn Bread; set aside. Bake biscuits according to package directions; let cool. Tear 8 biscuits into small pieces; reserve remaining 2 biscuits for another use. Combine chopped egg whites, crumbled corn bread, torn biscuits, sage, and pepper in a large bowl, and set aside.

  3. Bring broth to a boil in a saucepan. Add celery and onion. Reduce heat; simmer, uncovered, 5 minutes. Add broth mixture to corn bread mixture; stir well. Add beaten egg whites; stir well. Spoon mixture into a 2-quart casserole coated with cooking spray. Bake, uncovered, at 400° for 45 minutes.