Southern Corn Bread Dressing

Course : Dressings
Serves: 10
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1 recipe speckled corn bread
1 can refrigerated buttermilk biscuits -- (12-ounce)
2 tablespoons dried rubbed sage
1 teaspoon poultry seasoning
1/4 teaspoon black pepper -- (1/4 to 1/2)
1 teaspoon stick margarine or butter
1 spray cooking spray
1 cup chopped celery
1 cup chopped onion
4 2/3 cups fat-free -- less-sodium chicken broth
2 large egg whites -- lightly beaten

Preparation / Directions:

INSTRUCTIONS: The Speckled Corn Bread recipe can be found in the December 1998 issue. 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. 2. Preheat oven to 350 degrees. 3. Melt the margarine over medium-high heat in a medium nonstick skillet coated with cooking spray. Saute 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 degrees for 55 minutes.


Nutritional Information:

12 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 22mg Sodium

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