Crock Pot Cornbread Stuffing - cooking recipe

Ingredients

1 loaf cornbread (8 inch square)
4 eggs
1/2 cup chopped celery
8 slices toasted bread
1 small chopped onion
2 (10 1/2 ounce) cans cream of chicken soup
2 (14 ounce) cans chicken broth
1 1/2 tablespoons sage
salt
3 tablespoons butter

Preparation

Crumble the bread and toast into a large bowl.
Add all ingredients except butter and toss to mix well.
Put in crock pot and dot with butter.
Cook on high for 2 hours or more.