Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Cornbread; (8-inch pan) |
| 8 slices | Day old bread; toasted and cubed |
| 4 \N | Eggs |
| 1 medium | Onion |
| ½ cup | Chopped celery |
| 1 teaspoon | Sage or poultry seasoning; (up to 2) |
| ½ teaspoon | Black pepper |
| 2 cans | Cream of chicken soup |
| 2 tablespoons | Butter or margarine |
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 3-4 hours.
Posted to recipelu-digest Volume 01 Number 404 by James and Susan Kirkland <kirkland@...> on Dec 26, 1997