Corn Bread Dressing

posted by Sue Freeman 08-05-98 2:32 PM

Corn Bread Dressing Recipe By : Cooking Light, October 1994, page 138
Serving Size : 12 Preparation Time :0:21
Categories : Miscellaneous

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 hard-cooked eggs
1 loaf Corn Bread
12 ounces refrigerated fluffy buttermilk biscuits -- (1 can)
1 1/2 teaspoons rubbed sage
1/2 teaspoon pepper
5 cups low-salt chicken broth
2/3 cup chopped celery
2/3 cup chopped onion
2 egg whites -- lightly beaten
Vegetable cooking spray

Preheat oven to 400 degrees F. Slice hard-cooked eggs in half lengthwise, and carefully remove yolks. Chop egg whites, and set aside; reserve yolks for another use. Crumble loaf of Corn Bread, and set aside.

Bake biscuits according to package directions; let cool. Tear 8 biscuits into small pieces; reserve the remaining 2 biscuits for another use.

Combine chopped egg white, crumbled corn bread, torn biscuits, sage, and pepper in a large bowl; set aside.

Bring broth to a boil in saucepan. Add celery and onion; reduce heat, and simmer, uncovered, 5 minutes. Add broth mixture to corn bread mixture; stir well. Add egg whites, and stir well. Spoon mixture into a 2-quart casserole coated with cooking spray. Bake, uncovered,for 45 minutes.

Yield: 12 servings (serving size: 1/2 cup).

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