Crockpot Cornbread Stuffing
This can be a lifesaver during the holidays when there is no way another dish will fit in the oven. Mix it up first thing, put it in the crockpot and it is ready whenever the meal goes to the table. It can be served with turkey, chicken, or pork.
1 8 inch square pan cornbread, cut in cubes
8 slices dry white bread, lightly toasted and cut in cubes
4 eggs, beaten
2 cups chicken broth
2 cans condensed cream of chicken soup
1 teaspoon sage
1/2 teaspoon poultry seasoning
1/2 teaspoon black pepper
2 Tablespoons chopped parsley
1 or 2 ribs of celery, sliced thinly (more or less to taste)
1 medium onion, chopped
2 Tablespoons butter
Mix all ingredients, except butter, in a large bowl. Place in crockpot. Dot butter on top. Cook 2 hours on High. Then, 4 hours on Low.
