Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Onions; chopped |
| 3 cups | Celery; chopped |
| ½ cup | Margarine |
| 1 teaspoon | Salt |
| ½ teaspoon | Pepper |
| 3 teaspoons | Salt |
| 1 teaspoon | Poultry seasoning |
| 5 cups | Sliced white bread; crumbs |
| 5 cups | Cornbread; crumbled |
| 2 cans | Cream of chicken soup |
| 2 cans | Water |
| 3 \N | Eggs |
| 1 teaspoon | Vinegar |
Saute chopped onions and chopped celery in margarine. Add salt, pepper, sage and poultry seasoning. Combine sliced white bread crumbs and cornbread crumbs in large bowl. In smaller bowl, blend cream of chicken soup, water, eggs and vinegar. Add celery and onion mix to bread; toss. Add liquid mixture. Mix thoroughly and put into crock-pot that will hold at least 3½-quarts. Cook until done, stirring occasionally, for about 4 to 6 hours on low.
Posted to recipelu-digest Volume 01 Number 279 by "Diane Geary" <diane@...> on Nov 20, 1997