|Canned condensed chicken broth||1⁄2 Cup (8 tbs)|
Make and bake cornbread as the label directs.
Cool in pan, on wire rack, 25 minutes; then crumble into medium mixing bowl.
Preheat oven to 325F.
Heat 1/4 cup butter in medium skillet.
Add celery, onion, and parsley; saute', stirring, until celery and onion are tender—about 5 minutes.
Add to crumbled cornbread, along with seasonings, egg, and chicken broth; mix well.
With hands, lightly form mixture into balls, using about 1/2 cup for each.
Arrange in greased shallow baking dish.
Brush with rest of butter; bake, covered, 30 minutes.
Remove cover; bake 15 minutes longer, or until browned on top.
Makes 10 servings.
Note: Dressing balls may be baked in the oven
with the turkey.