Bake cornbread according to package directions; cool. Crumble cornbread into a large bowl. Cut or tear bread into 1/2 inch cubes, and add to cornbread.

Melt butter in large skillet; add onion and celery, and saute 10 min. or until tender. Remove from heat; stir in poultry seasoning and next 3 ingredients. Stir into bread mixture along with chicken broth, parsley, and eggs; spoon into a lightly greased 2-qt. casserole.

Bake dressing at 325 degrees for 35 min. or until golden brown. 8 servings.