Southern Corn Bread Dressing

Recipe from

Cooking Light

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

Ingredients

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

Preparation

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.

Preheat oven to 350°.

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.

Note:

November 1996
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