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.
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|Serving Size: 1 Serving (131g)|
|Recipe Makes: 12|
|Calories from Fat: 100 (38%)|
|Amt Per Serving||% DV|
|Total Fat 11.2g||15 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 81.6mg||25 %|
|Sodium 731.7mg||25 %|
|Potassium 143.2mg||4 %|
|Total Carbohydrate 34.7g||10 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 31.3g|
|Protein 6g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 263
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