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 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.