Southern Corn Bread Dressing Recipe
Summary
MethodBaked
Ingredients
| Speckled Corn Bread | ||
| Refrigerated biscuits | 1 Can (10oz) | |
| Sage | 2 Tablespoon, rubbed | |
| Poultry seasoning | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Margarine | 1 Teaspoon | |
| Vegetable cooking spray | ||
| Celery | 1 Cup (16 tbs), chopped | |
| Onion | 1 Cup (16 tbs), chopped | |
| Chicken broth | 4 Can (10oz) | |
| 2 large egg whites, lightly beaten | ||
Directions
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.
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.
Chef
