Crock-Pot Dressing

8" pan cornbread
8 slice day-old bread
4 eggs
1 medium onion, chopped
1/2 cup chopped celery
1 1/2 Tbsp sage
1 tsp salt
1/2 tsp black pepper
2 cans cream of chicken soup
2 cans chicken broth
2 Tbsp butter

Crumble breads; add all other ingredients except butter. Pour in crock-pot. Dot with butter. Cover and cook on high for 2 hour or on low for 3-4 hours. Makes 16 servings: 6 oz each.