Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        speckled corn bread
  1                can  refrigerated buttermilk biscuits -- (12-ounce)
  2        tablespoons  dried rubbed sage
  1           teaspoon  poultry seasoning
     1/4      teaspoon  black pepper -- (1/4 to 1/2)
  1           teaspoon  stick margarine or butter
                        cooking spray
  1                cup  chopped celery
  1                cup  chopped onion
  4 2/3           cups  fat-free -- less-sodium chicken
                        broth
  2              large  egg whites -- lightly beaten

Preparation:

INSTRUCTIONS: The Speckled Corn Bread recipe can be found in the December 1998 issue. 1. Crumble Speckled Corn Bread; set aside. Bake biscuits according to package directions; cool. Tear 8 biscuits into small pieces, reserving remaining 2 for another use. Combine crumbled corn bread, torn biscuits, sage, poultry seasoning, and pepper in a large bowl. 2. Preheat oven to 350 degrees. 3. Melt the margarine over medium-high heat in a medium nonstick skillet coated with cooking spray. Saute celery and onion 8 minutes or until tender. Cool slightly. Add vegetable mixture to dressing mixture; gently stir in broth and egg whites. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350 degrees for 55 minutes.

Nutritional Information:

12 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 22mg Sodium