Crock Pot Dressing
8 slices day old bread
8 inch pan corn bread (yellow meal)
1 med. onion, chopped fine
4 eggs, beaten until foamy
1 1/4 tsp. sage or poultry seasoning
1 tsp. salt
pepper to taste
2 cans cream of chicken soup
2 cans chicken broth
2 tsp. margarine or butter (may use more for taste)
Crumble white bread and cornbread; add onion, sage, salt and pepper.
Put in ziplock bag in refrigerator overnight. ( spices blend well overnight)
Next morning mix soups and broth together.
Gently mix in liquid with cornbread mixture.
Last add eggs that have been beaten well, fold in very carefully.
Put in crockpot that has been lightly oiled or sprayed.
Cook on high for 3 to 3 1/2 hours.
This is a favorite of ours that my "Auntie" makes for us!