1 big pan of homemade cornbread
6 slices of light bread
4 eggs
2 cans of chicken broth
2 cans of cream of chicken soup
1/2 teaspoon of sage
½ teaspoon of black pepper
Onion and Celery to taste
1. Prepare cornbread as directed on package.
2. After cooling, crumble up.
3. Tear the light bread into very small pieces.
4. Add remaining ingredients and stir very well.
5. I even use a potato masher to crush the cornbread while stirring together.
6. Pour in crockpot sprayed with Pam.
7. Cook 2-3 hours on high speed.
8. The edges may brown before the center is completely ready.
