Southern Corn Bread Dressing

Ingredients

• 12 ounce biscuits refrigerated canned
• 1 cup celery chopped
• 10 servings speckled corn bread 
• 2 large egg whites lightly beaten
• 42 ounce low-salt chicken broth canned
• 1 teaspoon butter 
• 1 cup onion chopped
• 0.3 teaspoon pepper 
• 1 teaspoon poultry seasoning 
• 2 tablespoons rubbed sage 

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Crumble Speckled Corn Bread; set aside.
2. Bake biscuits according to package directions; let cool. Tear 8 of the biscuits into small pieces; reserve remaining 2 for another use.
3. Combine crumbled corn bread, torn biscuits, sage, poultry seasoning, and pepper in a large bowl; set aside.
4. Preheat oven to 35
5. Melt margarine over medium-high heat in a medium nonstick skillet coated with cooking spray. Saut celery and onion 8 minutes or until tender.
6. Let cool slightly.
7. 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.
8. Bake at 350 for 55 minutes.