Corn Bread Dressing

• 2 hard-cooked large eggs
• 1 (12-ounce) can refrigerated fluffy buttermilk biscuits
• 1 1/2 teaspoons rubbed sage
• 1/2 teaspoon pepper
• 5 cups low-salt chicken broth
• 2/3 cup chopped celery
• 2/3 cup chopped onion
• 2 large egg whites, lightly beaten
• Cooking spray

1. Slice hard-cooked eggs in half lengthwise; carefully remove yolks. Chop egg whites; set aside. Reserve yolks for another use.
2. Crumble McPherson Corn Bread; set aside. Bake biscuits according to package directions; let cool. Tear 8 biscuits into small pieces; reserve remaining 2 biscuits for another use. Combine chopped egg whites, crumbled corn bread, torn biscuits, sage, and pepper in a large bowl, and set aside.
3. Bring broth to a boil in a saucepan. Add celery and onion. Reduce heat; simmer, uncovered, 5 minutes. Add broth mixture to corn bread mixture; stir well. Add beaten egg whites; stir well. Spoon mixture into a 2-quart casserole coated with cooking spray. Bake, uncovered, at 400u0b0 for 45 minutes.

eggs, buttermilk biscuits, sage, pepper, lowsalt, celery, onion, egg whites, cooking spray

Taken from www.myrecipes.com/recipe/corn-bread-dressing (may not work)