Add the lemon juice (strained to remove the seeds and pulp), to a small bowl along with the mustard, honey, salt and pepper
Ingredients 1 cup diced celery 1 cup diced onion 4 tablespoons butter 3 cups prepared cornbread, diced 1 1/2 cups bagged stuffing (like Pepperidge Farm) 3 large eggs, lightly beaten 1 cup broth 1/2 teaspoon poultry seasoning 1/2 cup chopped parsley (optional) Salt and pepper Instructions Melt the butter in a saut pan over low heat
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