Ingredients

1 eight inch pan cornbread
8 slices day old bread toasted, cubed
4 eggs
1 medium onion
1/2 C. chopped celery
1 tsp. sage or poultry seasoning to 2 tsp.
1/2 tsp. freshly ground black pepper
2 cans cream of chicken soup
2 Tbsp. butter or margarine

Cooking Instructions

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 to 4 hours.
 
 
"Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)