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Ingredients: 8-inch pan cornbread 8 slices day old bread, toasted and cubed 4 eggs 1 med. onion 1/2 c. chopped celery 1-2 tsp. sage or poultry seasoning 1/2 tsp. black pepper 2 cans cream of chicken soup 2 tbsp. butter or margarine Method: Lightly grease crock pot. Crumble cornbread into mixer bowl. Add all ingredients except butter. Pour mixture into crock pot. Dot top with butter. Cook on high 2 hours or on low 3-4 hours. |
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