Cornbread Stuffing
Modified Crock Pot Recipes
2 boxes cornbread stuffing
1 pkg. (16 oz) herb stuffing mix
2 cans (10-3/4 oz) cream of chicken soup, undiluted
2 cans (14 oz) chicken broth
1 medium onion, chopped
1/2 cup celery, chopped
4 large eggs
1 tbsp dried rubbed sage
1/2 tsp salt
1/2 tsp ground black pepper
2 tbsp butter, cut up
Stir together cornbread crumbs, stuffing mix, and next 8 ingredients in a large bowl. Pour cornbread mixture into a lightly greased crock pot. Dot with butter. Cover and cook, on low heat setting for 4 hours or until cooked through and set.
Makes 12 to 16 servings. [I halved this and it was still a TON]
Check out my other crockpot recipes as well.