It’s been years since Sunday afternoon meals were a weekly event, but I’ve never forgotten how comforting they felt. I’ve done my best to ensure that my own family gets to feel that familiar warmth and enjoy some of the food that I remember best.
This recipe has become part of my own version of my grandpa’s “Thanksgiving Light”, and the surprise of getting to eat what is usually considered special occasion food on an otherwise ordinary night is still as fun and special for my family now as it was for me back then.
Ingredients:
One 9-inch round cake pan of your favorite corn bread
1 can Pillsbury Buttermilk Biscuits
2 tablespoons McCormick Rubbed Sage
1 teaspoon McCormick Poultry Seasoning
¼ to ½ teaspoon McCormick Ground Black Pepper
1 teaspoon Land O Lakes Margarine
Crisco Butter No-Stick Cooking Spray
1 cup chopped celery
1 cup chopped onion
4 cans Campbell’s Low Sodium Chicken Broth
2 large egg whites
Instructions:
Crumble Speckled Corn Bread; set aside. Bake biscuits according to package directions and let cool. Tear 8 of the biscuits into small pieces; reserve remaining biscuits for another use. Combine corn bread, biscuits, sage, poultry seasoning, and pepper in a large bowl and set aside.
Preheat oven to 350 degrees. Spray a 13×9 inch baking dish with cooking spray.
Melt margarine over medium-high heat in a skillet coated with cooking spray. Sauté celery and onion for about 8 minutes or until tender. Let cool slightly. Add vegetable mixture to dressing mixture, gently stir in broth and egg whites. Spoon mixture into the baking dish. Bake for 55 minutes.
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Quick Tip: This dressing is even better reheated the next day, if you can manage to keep that much leftover!
Sincere thanks to Cooking Light for letting me rediscover this familiar taste from home.
