Corn Bread Dressing – a delicious recipe with eggs, buttermilk biscuits, sage, pepper, low-salt, celery. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Slice hard-cooked eggs in half lengthwise; carefully remove yolks. Chop egg whites; set aside. Reserve yolks for another use.
2
Crumble McPherson 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 chopped egg whites, crumbled corn bread, torn biscuits, sage, and pepper in a large bowl, and set aside.
3
Bring broth to a boil in a saucepan. Add celery and onion. Reduce heat; simmer, uncovered, 5 minutes. Add broth mixture to corn bread mixture; stir well. Add beaten egg whites; stir well. Spoon mixture into a 2-quart casserole coated with cooking spray. Bake, uncovered, at 400u00b0 for 45 minutes.
840
kcal
Calories
42
g
Fat
6
g
Carbs
107
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 hard-cooked large eggs, 1 (12-ounce) can refrigerated fluffy buttermilk biscuits, 1 1/2 teaspoons rubbed sage, 1/2 teaspoon pepper, and more.
Yes, Corn Bread Dressing falls under the General category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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