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CROCKPOT STUFFING
1 c. butter
2 c. chopped onion
2 c. chopped celery
1/4 c. minced parsley
6 c. slightly dry white bread
6 cups crumbled cornbread
1 tsp. baking powder
1 tsp. poultry seasoning
1 1/2 tsp. salt
2 tsp. sage
1/2 tsp. black pepper
4 c. broth
2 eggs, well beaten
Microwave onion, celery and parsley in butter. Mix white bread,
cornbread, baking powder and seasonings. Pour vegetable mixture
over bread mixture. Pour broth over bread mixture.
Add eggs and mix together well. Pack lightly in a 3 1/2 to 4 1/2 qt.
slow cooker. Cover and cook on high heat for 30 minutes.
Reduce heat to low and cook 5-6 hours
   
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