Southern Corn Bread Dressing Recipe




 Corn bread1 Pound (Speckled)
 Refrigerated buttermilk biscuits12 Ounce (1 Can)
 Rubbed sage2 Tablespoon
 Poultry seasoning1 Teaspoon
 Pepper1⁄2 Teaspoon
 Margarine1 Teaspoon
 Vegetable cooking spray1
 Chopped celery1 Cup (16 tbs)
 Chopped onion1 Cup (16 tbs)
 Canned low salt chicken broth42 Ounce (4 Cans, 10 1/2 Ounce Each)
 Egg whites2 Large, lightly beaten

Nutrition Facts

Serving size: Complete recipe

Calories 2697 Calories from Fat 646

% Daily Value*

Total Fat 71 g109.5%

Saturated Fat 17.7 g88.3%

Trans Fat 0 g

Cholesterol 281.9 mg

Sodium 7103.2 mg296%

Total Carbohydrates 444 g148.1%

Dietary Fiber 36 g144.2%

Sugars 54 g

Protein 93 g186.5%

Vitamin A 52.4% Vitamin C 43.1%

Calcium 68.2% Iron 118.5%

*Based on a 2000 Calorie diet


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.