Moist Cornbread Dressing With Spicy Crawfish

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Oxmoor House


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3/4 cup butter, divided

3/4 cup chopped onion

3/4 cup chopped celery

2 1/2 cups chicken broth

1 (16-oz.) package frozen cooked peeled crawfish tails, thawed and drained

1/4 to 1/2 teaspoon ground red pepper

1 (16-oz.) package seasoned cornbread stuffing (we tested with Pepperidge Farm)

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