Crock Pot Dressing

Crock Pot Dressing
From: Carol Hutchison

8 inch pan of cornbread
8 slices of day old bread
4 eggs
1 medium chopped onion
1/2 cup chopped celery
1-1/2 tablespoon sage
1 teaspoon salt
1/4 teaspoon black pepper
2 cans cream of chicken soup (don't add water)
2 cans chicken broth
2 tablespoon margarine

Crumble cornbread and day old bread and all of the other ingredients except the margarine. Pour into crock pot. Dot top with margarine. Cover and cook on high for 2 hours or low for three to four hours.
Makes 16 servings.