Prepare cornbread mix as package directs, adding 1 teaspoon TABASCO® Sauce to the mix. Cool.
Meanwhile, melt butter in 12-inch skillet over medium heat. Add celery and onions; cook until tender, about 8 minutes, stirring occasionally. Remove to large bowl.
Cut cornbread into 1-inch pieces; place in large bowl. Stir in dried fruit, chicken broth, salt and remaining 1 teaspoon TABASCO® Sauce; toss to mix well.
Preheat oven to 350º F.
Spoon stuffing into greased 13-inch by 9-inch baking dish. Cover; bake 30 minutes or until heated through. For a crusty top, uncover during last 10 minutes.
Note: Stuffing can be used to stuff a large chicken or pork chops.
Makes about 6 cups.