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Print this Recipe    Stuffing 06

Crock Pot Dressing

8-inch pan cornbread
8 slices day old bread, toasted and cubed
4 eggs
1 medium onion
1/2 cup chopped celery
1 to 2 teaspoons sage or poultry seasoning
1/2 teaspoon black pepper
2 cans cream of chicken soup
2 tablespoons butter or margarine

Lightly grease crock pot. Crumble cornbread into mixer bowl. Add
all ingredients except butter. Pour mixture into crock pot. Dot
top with butter. Cook on high 2 hours or on low 3-4 hours.

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