1 8″ pan of cornbread
8 slices of day old bread
4 eggs
1 medium onion chopped
1/2 cup cup celery chopped (optional)
1 1/2 teaspoon sage
1/2 teaspoon pepper
2 cans cream of chicken spup
2 cans chicken broth
2 teaspoons buuter
Directions: Crumble breads. Add all ingredients except butter. Butter the sides of the crock pot. Pour the mixture into the crock pot. Dot top of the dressing with butter. Cover and cook on high until hot. Reduce heat to low and cook 3 or 4 hours. Can cook longer if needed. This makes a very moist dressing. If you like a drier dressing, once done you can pour into a pan and place in the oven for a crispier brown top.