3 c. cooked cornbread 1 c. Pepperidge Farm herbal dressing 1 c. celery, chopped 1 c. yellow onion, chopped 1/2 c. parsley, chopped 1/2 c. water chestnuts chopped 1 stick butter 1-2 c. broth salt and pepper to taste sage and poultry seasoning
Saute vegetables in butter until soft. Mix with crumbled cornbread and rest of ingredients. Bake in buttered dish at 350º for 30-45 minutes..
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