Crock-Pot Dressing - cooking recipe

Ingredients

1 (8-inch) pan cornbread
8 slices toast
4 raw eggs
1 medium chopped onion
1 tsp. salt
1/2 tsp. black pepper
2 cans cream of chicken soup
1/4 c. chopped celery
1 1/2 Tbsp. sage
2 cans chicken broth
2 Tbsp. margarine

Preparation

Break up cornbread.
Mix everything together, except margarine.
Pour into crock-pot and dot with margarine.
Cover and cook on low for 4 hours, 2 hours on high.
Makes 16 servings.