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Ingredients

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Directions

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  • Heat oven to 350F.

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  • Heat butter in deep skillet. Add onion and celery; sauté until softened, about 5 minutes. Add thyme, sage, rosemary, red-pepper flakes, salt and black pepper; sauté 1 minute.

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  • Add half the corn bread, the orange rind and parsley; cook for 1 minute, stirring frequently.

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  • Add orange juice and broth. Bring to a simmer; remove from heat. Stir in the remaining bread. Spoon into 8 x 8 x 2-inch square glass baking dish. (Can be made ahead to this point early in the afternoon. Refrigerate, covered.)

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  • Bake in 350°F oven 30 minutes. Makes 8 servings.

Nutrition Facts

200 calories; 9 g total fat; 3 g saturated fat; 38 mg cholesterol; 562 mg sodium. 27 g carbohydrates; 2 g fiber; 4 g protein;

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