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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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