Ingredients

4.5 cups cornbread crumbs

1 (16 oz) package Pepperidge Farms stuffing mix

2 (14 oz) cans cream of chicken soup

2 (14 oz) cans low-sodium chicken broth

1 medium onion, chopped

.5 cup celery, chopped

4 large eggs

1 tbl. rubbed sage

2 tbls. butter, cut up

Preparation

  1. Stir cornbread crumbs and remaining ingredients, except butter, in large bowl. Pour into 5.5 to 6 quart lightly greased slow cooker. Dot with butter.
  2. Cook on Low setting for 4 hours or until cooked through and set.