Preheat oven to 350 degrees. In 5 quart saucepan, combine soup, water, margarine, celery, onions, and poultry seasoning. Bring to boil and remove from heat. Stir in cornbread stuffing mix. Bake stuffing in 1-1/2 quart casserole dish coated in non-stick vegetable cooking spray. Bake, covered, at 350 degrees for 45 minutes or until set.
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|Serving Size: 1 Serving (85g)|
|Recipe Makes: 12|
|Calories from Fat: 53 (27%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 713.5mg||25 %|
|Potassium 136.7mg||4 %|
|Total Carbohydrate 31.3g||9 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 25.4g|
|Protein 4.7g||7 %|
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Calories per serving: 196
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