Cornbread Dressing

Ingredients

• 2 tablespoons butter 
• 1 cup celery diced
• 28 oz chicken broth canned
• 5 cups cornbread crumbled
• 21.5 oz cream of chicken soup canned
• 4 large eggs lightly beaten
• 0.5 teaspoon pepper 
• 1 tablespoon rubbed sage 
• 14 oz herb stuffing 
• 1 large onion diced sweet

Equipment

• bowl
• frying pan
• slow cooker

Directions

1. Combine first 9 ingredients in a large bowl.
2. Pour cornbread mixture into a lightly greased 6-qt. slow cooker. Dot with butter. Cover and cook on LOW 4 to 6 hours or until set and thoroughly cooked.
3. Note: We tested with Pepperidge Farm Herb Seasoned Stuffing. Two (6-oz.) packages of Martha White Buttermilk Cornbread & Muffin
4. Mix, prepared according to package directions, yields 5 cups crumbs.
5. TRY THIS TWIST!
6. Sausage-Apple Cornbread Dressing: Cook 1 (16-oz.) package ground pork sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink; drain. Stir sausage and 2 Granny Smith apples, peeled and diced, into cornbread mixture in Step