Southern Cornbread Dressing

Yield: 10 servings

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

Preparation

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.
Nutritional Information

Calories:
262 (25% from fat)
Fat:
7.2g (sat 1.6g,mono 3.2g,poly 1.3g)
Protein:
8.8g
Carbohydrate:
9.3g
Fiber:
1.3g
Cholesterol:
1mg
Iron:
3.2mg
Sodium:
782mg
Calcium:
150mg

Cooking Light, NOVEMBER 1996