Holiday Dressing In A Crock

• 2 Tablespoons Extra Virgin Olive Oil
• 1 Large Onion, Chopped
• 1 cup Chopped Celery
• 1 cup Sliced Mushrooms
• 4-1/2 cups Cornbread Crumbs
• 1 bag (14 Oz. Size) Pepperidge Farm Herbed Stuffing Mix
• 1 can (14 Oz. Size) Swanson Chicken Broth
• 2 cans (10.75 Oz. Size) Campbell's Cream Of Chicken Soup
• 1 Tablespoon Rubbed Sage
• 2 Tablespoons Butter, Grated

1. In a heavy skillet, heat the extra virgin olive oil. Add in the chopped onion, celery and mushrooms, stirring until vegetables are tender.
2. Stir together cornbread crumbs, stuffing mix, and remaining ingredients except butter in a large bowl. Add onions, celery and mushrooms.
3. Stir well. At this point your mixture should have the consistency of cooked oatmeal. If it's too loose, add a bit more of the herbed stuffing mix and corn bread; If it's too stiff, add in more chicken broth.
4. Pour cornbread mixture into a lightly greased 5 1/2- or 6-quart slow cooker. Add the grated butter on top.
5. Cook, covered, on LOW for 4 hours or until cooked through and set.
6. (Add more sage, if you like the flavor, halfway through the cooking time.)

olive oil, onion, celery, mushrooms, cornbread crumbs, mix, chicken broth, campbells cream of chicken soup, butter

Taken from tastykitchen.com/recipes/holidays/holiday-dressing-in-a-crock/ (may not work)