Ingredients:
1 large or 2 small pads of corn bread (approximately 6 cups)
8 Slices of bread
4 eggs
1 medium yellow or sweet onion
1/2 cup celery
1 1/2 tbsp. Sage
1/2 tsp. black pepper
21 oz (2 cans) cream of chicken soup
21 oz (2 cans) chicken or turkey broth (low sodium)
1/4 cup butter
Directions:
The night before, cook your cornbread (I use the store brand mix and make 2 packs). Also, lay out the 8 slices of bread or you can put them in a warm oven the day of. You want the bread dry and brittle.
Crumble your corn bread and slices of bread together. Chop your onion and celery into small to fine pieces. Add your eggs, soups, broth and seasonings. Mix thoroughly with hands (I use food service gloves). Spray your crock pot with a no stick spray and pour in mixture. Take your butter and dot across the top. Cover and cook on High for 2 hours or Low for 4 hours.
