Southern Corn Bread Dressing

Name: Southern Corn Bread Dressing
Ingredients: 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

10 ingredients

3 steps

Ingredients

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

Directions

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°.
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° for 55 minutes.