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TO MAKE THE BASIC STUFFING: In a large bowl combine the bread crumbs and cornbread. Set aside. In a large sauté pan over medium-high heat, melt the butter. Ingredients 18 Servings · 1 cup (2 sticks) butter · 2 cups chopped celery · 1 cup chopped onion · 2 teaspoons McCormick® Whole Thyme Leaves · 1 1/2 teaspoons.

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TO MAKE THE BASIC STUFFING: In a large bowl combine the bread crumbs and cornbread. Set aside. In a large sauté pan over medium-high heat, melt the butter. Ingredients 18 Servings · 1 cup (2 sticks) butter · 2 cups chopped celery · 1 cup chopped onion · 2 teaspoons McCormick® Whole Thyme Leaves · 1 1/2 teaspoons.

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TO MAKE THE BASIC STUFFING: In a large bowl combine the bread crumbs and cornbread. Set aside. In a large sauté pan over medium-high heat, melt the butter. Ingredients 18 Servings · 1 cup (2 sticks) butter · 2 cups chopped celery · 1 cup chopped onion · 2 teaspoons McCormick® Whole Thyme Leaves · 1 1/2 teaspoons.