Crockpot Stuffing
Ingredients:
•8-inch pan cornbread
•8 slices day old bread, toasted and cubed
•4 eggs
•1 med. onion
•1/2 c. chopped celery
•1 to 2 tsp. poultry seasoning
•1/2 tsp. black pepper
•2 cans cream of chicken soup
•2 tbsp. butter or margarine
Preparation:Grease slow cooker. Crumble cornbread into a large mixing bowl. Add all ingredients except the butter. Pour dressing mixture into the slow cooker and dot with butter. Cook on HIGH for 2 hours or on low 3 1/2 to 4 1/2 hours.
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