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.
 
 
"Blessed are those who hunger and thirst for righteousness, for they shall be satisfied." (Matthew 5:6)