Preparation / Directions:
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.
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