Southern Corn Bread Dressing

By fluteanjel

Cooking Light

NOVEMBER 1996

Amount per serving

Calories: 262
Calories from fat: 25%
Fat: 7.2g
Saturated fat: 1.6g
Monounsaturated fat: 3.2g
Polyunsaturated fat: 1.3g
Protein: 8.8g
Carbohydrate: 9.3g
Fiber: 1.3g
Cholesterol: 1mg
Iron: 3.2mg
Sodium: 782mg
Calcium: 150mg

Ingredients

• Speckled Corn Bread
• 1 (12-ounce) can refrigerated buttermilk biscuits
• 2 tablespoons rubbed sage
• 1 teaspoon poultry seasoning
• 1/4 to 1/2 teaspoon pepper
• 1 teaspoon margarine
• Cooking spray
• 1 cup chopped celery
• 1 cup chopped onion
• 4 (10 1/2-ounce) cans low-salt chicken broth
• 2 large egg whites, lightly beaten

Details

Servings 10
Adapted from myrecipes.com

Preparation

Step 1

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

Preheat oven to 350°.

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