Crock-Pot Dressing - cooking recipe

Ingredients

8-inch pan cornbread
6 large eggs
1 1/2 c. chopped celery
1 tsp. salt
2 cans cream of chicken soup
3 Tbsp. butter
8 slices day old bread
1 medium onion, chopped
2 Tbsp. rubbed sage
1/2 tsp. pepper
2 cans chicken broth
1 1/2 tsp. cumin

Preparation

Saute onions and celery until tender in oil. Crumble bread. Add other ingredients and mix well. Pour into crock-pot. Dab butter on top and cook on high for 4 hours (or 8 hours on low).