Cornbread Dressing

• 5 cups crumbled cornbread
• 1 (14-oz.) package herb stuffing
• 2 (10 3/4-oz.) cans cream of chicken soup
• 2 (14-oz.) cans chicken broth
• 1 large sweet onion, diced
• 1 cup diced celery
• 4 large eggs, lightly beaten
• 1 tablespoon rubbed sage
• 1/2 teaspoon pepper
• 2 tablespoons butter, cut up

1. Combine first 9 ingredients in a large bowl.
2. Pour cornbread mixture into a lightly greased 6-qt. slow cooker. Dot with butter. Cover and cook on LOW 4 to 6 hours or until set and thoroughly cooked.
3. Note: We tested with Pepperidge Farm Herb Seasoned Stuffing. Two (6-oz.) packages of Martha White Buttermilk Cornbread & Muffin Mix, prepared according to package directions, yields 5 cups crumbs.
4. TRY THIS TWIST!
5. Sausage-Apple Cornbread Dressing: Cook 1 (16-oz.) package ground pork sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink; drain. Stir sausage and 2 Granny Smith apples, peeled and diced, into cornbread mixture in Step

cornbread, herb stuffing, cream of chicken soup, chicken broth, sweet onion, celery, eggs, sage, pepper, butter

Taken from www.myrecipes.com/recipe/cornbread-dressing-7 (may not work)