Crock-Pot Dressing - cooking recipe

Ingredients

6 c. cornbread (8-inch pan)
8 slices day old bread
4 eggs, beaten
1 medium onion, chopped
1 1/2 Tbsp. sage or poultry seasoning
1/2 c. chopped celery
1 tsp. salt
1/2 tsp. black pepper
2 cans chicken or turkey broth
1 stick margarine

Preparation

Crumble breads; add all other ingredients except margarine. Pour into crock-pot; dot with oleo.
Cover and cook on high for two hours or on low for 3 to 4 hours.
If you want to add chicken, cook in pot on stove in salted water until done (about 1 1/2 to 2 hours).
Cool, then debone and put chicken in with the dressing in crock-pot.
Makes about 16 (6 ounce) servings.