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Crockpot Dressing

Crockpot Dressing
I have added cooked shredded chicken to this recipe.
1 (8-inch) skillet cornbread, crumbled
8 slices bread, toasted and cubed
4 eggs, beaten
1 medium onion, chopped
1 cup chopped celery
4 teaspoons dried sage
1/2 teaspoon pepper
2 (10.5 ounce) cans cream of chicken soup
3 tablespoons butter
Lightly grease 5 quart crockpot. In bowl, combine cornbread, toast, eggs, onion, celery, sage, pepper and soups; mix well. Press into crockpot. Dot top all over with butter. Cover; cook on low for 4 hours.

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