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Crockpot Stuffing I
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8-inch pan cornbread
8 slices day old bread, toasted and cubed
4 eggs
1 med. onion
1/2 cup 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
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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