Southern Corn Bread Dressing
|Corn bread||1 Pound (Speckled)|
|Refrigerated buttermilk biscuits||12 Ounce (1 Can)|
|Rubbed sage||2 Tablespoon|
|Poultry seasoning||1 Teaspoon|
|Vegetable cooking spray||1|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Canned low salt chicken broth||42 Ounce (4 Cans, 10 1/2 Ounce Each)|
|Egg whites||2 Large, lightly beaten|
Crumble Speckled 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 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.
Add celery and onion; saute 8 minutes or until tender.
Let cool slightly.
Add vegetable mixture to bread mixture, and gently stir in broth and egg whites.
Spoon into a 13 x 9-inch baking dish coated with cooking spray.
Bake at 350° for 55 minutes.