Crock Pot Cornbread Stuffing

4-1/2 cups corn bread crumbs
1 pkg. (16 oz.) herb stuffing mix
2 cans (10-3/4 oz. ea.) cream of chicken soup, undiluted
2 cans (14 oz. ea.) low sodium chicken broth
1 medium onion, chopped
1/2 cup celery, chopped
4 large eggs
1 TB dried rubbed sage
1/2 tsp. salt
1/2 tsp. ground black pepper
2 TB butter, cut up

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 crock pot/slow
cooker.

Dot with butter.

Cover and cook, on LOW heat setting for 4 hours or until cooked through and
set.

Yield: Makes 12 to 16 servings.

Cornbread Dressing

1 8 inch pan cooked cornbread
8 slices dry white bread
4 eggs
2 cups chicken broth
2 cans cream of chicken soup
1 teaspoon sage
1/2 teaspoon black pepper
celery to taste
1 medium onion
2 tablespoons butter

Mix ingredients except butter. Place in crockpot. Dot butter on top. Cook 2 hours on high then 4 hours on low.

Apple Raisin Whole-Wheat Stuffing

12 c Whole-wheat bread; cubed
1 1/2 c Raisins
4 Apples; unpeeled & chopped
1 1/2 c Onion; finely chopped
4 c Celery; sliced thin
3 Eggs (or use egg whites)
1 c Walnuts or pecans; chopped
4 tb Margarine, melted
2 1/2 c Chicken broth
1/2 ts Black pepper; freshly ground

If the bread is not stale, spread the slices out on a rack or counter for half a day to dry them out. Then cut into cubes. Combine the bread cubes with the remaining ingredients. Stuff the turkey or bake in a covered oven-proof dish for about 40 minutes at 325 (or whatever temperature you are using for your turkey) *** OR ** put into slow cooker and cook on high for 2 hours then low for 4 hours.