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.