10 servings

How to Make It

Step 1

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

Step 2

Preheat oven to 350°.

Step 3

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

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