8 inch pan of cornbread 8 slices of day old bread (or bread crumbs) 4 eggs 1 med. Chopped onion ½ can cream of celery soup 2 cans cream of chicken soup 2 cans chicken broth 1 tsp. salt 1 ½ T. sage 2 T. butter, dabbed on top
Mix all ingredients and place in crock pot. Cook on low for 2 to 4 hours or until desired moistness. Freezes well.
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