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Southern Corn Bread Dressing

Southern Corn Bread Dressing
HOWARD L. PUCKETT
Yield

10 servings

Ingredients

  • Speckled Corn Bread
  • 1 (12-ounce) can refrigerated buttermilk biscuits
  • 2 tablespoons rubbed sage
  • 1 teaspoon poultry seasoning
  • 1/4 to 1/2 teaspoon pepper
  • 1 teaspoon margarine
  • Cooking spray
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 4 (10 1/2-ounce) cans low-salt chicken broth
  • 2 large egg whites, lightly beaten

Nutrition 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

How to Make It

  1. Crumble Speckled Corn Bread; set aside. Bake biscuits according to package directions; let cool. Tear 8 of the biscuits into small pieces; reserve remaining 2 for another use. Combine crumbled corn bread, torn biscuits, sage, poultry seasoning, and pepper in a large bowl; set aside.

  2. Preheat oven to 350°.

  3. Melt margarine over medium-high heat in a medium nonstick skillet coated with cooking spray. Sauté celery and onion 8 minutes or until tender. Let cool slightly. Add vegetable mixture to dressing mixture, and 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.