Southern Corn Bread Dressing
- 1 (12-ounce) can refrigerated buttermilk biscuits
- 2 tablespoons dried rubbed sage
- 1 teaspoon poultry seasoning
- 1/4 to 1/2 teaspoon black pepper
- 1 teaspoon stick margarine or butter
- 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
- 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.
- Preheat oven to 350u0b0.
- 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 350u0b0 for 55 minutes.
buttermilk, sage, poultry seasoning, black pepper, margarine, cooking spray, celery, onion, chicken broth, egg whites
Taken from www.myrecipes.com/recipe/southern-corn-bread-dressing-0 (may not work)