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.
I'm originally from Mississippi, and this is the only dressing recipe I've found that comes out like the dressings I remember from home in both taste and texture. I don't use their cornbread recipe - corn and bell pepper would burst my Thanksgiving nostalgia bubble. Buuutt...using my own plain cornbread, this dressing comes out tasting just like my Mammaw's. Actually it's even better! Great recipe to introduce non-Southerners to the wonders of cornbread dressing.
I grew up with stuffing. This year for Thanksgiving I decided to make dressing and found this recipe. I won't be making stuffing again anytime soon. This recipe is delicious. The red peppers and corn combination puts it over the top. It's like a corn casserole and stuffing all in one. GotRecipe- the recipe uses the Speckled Cornbread recipe as its main ingredient.