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HOWARD L. PUCKETT Photo by: HOWARD L. PUCKETT

Southern Corn Bread Dressing

Cooking Light NOVEMBER 1996

  • 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

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.

Nutritional Information

Amount per serving
  • Calories: 262
  • Calories from fat: 25%
  • Fat: 7.2g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 8.8g
  • Carbohydrate: 9.3g
  • Fiber: 1.3g
  • Cholesterol: 1mg
  • Iron: 3.2mg
  • Sodium: 782mg
  • Calcium: 150mg
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Southern Corn Bread Dressing recipe

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