Slow Cooker Cornbread Stuffing

I found this recipe several years ago, while preparing for my first Thanksgiving dinner. I try to free up the oven, for other dishes, so when I found this winner, I was happy to set it and forget it. If you ask my mom, I rarely make anything exactly the way the recipe states (not even the first time), but this one I don't change a bit. It's great just the way it is. I promise you won't be disappointed. Moist and delicious, and oh so flavorful.

Enjoy!!

Total: 4 hours
Yield: Makes 12 to 16 servings

Ingredients

4 1/2 cups cornbread crumbs

1 (16-ounce) package herb stuffing mix

2 (10 3/4-ounce) cans cream of chicken soup

2 (14-ounce) cans low-sodium chicken broth

1 medium onion, chopped

1/2 cup chopped celery

4 large eggs

1 tablespoon rubbed sage

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons butter, cut up

Preparation

Stir together cornbread crumbs, stuffing mix, and next 8 ingredients in a large bowl.Pour cornbread mixture into a lightly greased 5 1/2- or 6-quart slow cooker. Dot with butter. Cook, covered, on LOW 4 hours or until cooked through and set.

Note: For testing purposes only, we used Pepperidge Farm Herb Seasoned Stuffing mix. We also used 2 (7.5-ounce) packages Martha White Yellow Cornbread Mix prepared according to package directions in 8-inch square pans. The baked cornbread made 7 cups crumbs; just freeze the rest.

Southern Living, NOVEMBER 2005