| | Directions | | Stir together all ingredients except butter in a large bowl. Pour cornbread mixture into lightly greased 5.5 or 6 quart slow cooker. Dot with butter. Cook, covered on LOW for 4 hours or until cooked through and set. |
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| Ingredients | | - |  | 4 1/2 cups cornbread crumbs |
| - | | 1 package herb stuffing mix (16 ounce pkg) |
| - | | 2 cans cream of chicken soup (10 3/4 ounce Cans) |
| - | | 2 cans low sodium chicken broth (14 ounce cans) |
| - | | 1 onion, chopped (medium) |
| - | | 1/2 cup chopped celery |
| - | | 4 eggs (large) |
| - | | 1 tablespoon rubbed sage |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 teaspoon pepper |
| - | | 2 tablespoons butter |
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