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).