Prepare cornbread as directed on package, then crumble and place in large mixing bowl. Sauté onion and celery in butter until tender, then add to cornbread. Add all seasoning, then add chicken broth and mix well. Lastly, add the eggs and toss until well blended. Spoon into a 2 quart casserole dish and bake at 350F for approximately 1 hour. Yields 12 to 14 servings.
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|Serving Size: 1 Serving (1328g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 1048 (47%)|
|Amt Per Serving||% DV|
|Total Fat 116.4g||155 %|
|Saturated Fat 58.9g||295 %|
|Monounsaturated Fat 41.4g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 583.3mg||179 %|
|Sodium 2669.6mg||92 %|
|Potassium 3527.8mg||93 %|
|Total Carbohydrate 192.4g||57 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 187.8g|
|Protein 104g||149 %|
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Calories per serving: 2229
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