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.