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Total Time
5hrs
Prep 0 mins
Cook 5 hrs

My grandmothers recipe.

Ingredients Nutrition

  • 1 (8 1/2 ounce) boxjiffy cornbread
  • 8 slices white bread
  • 4 eggs
  • 1 medium onion, chopped
  • 12 cup chopped celery
  • 1 12 teaspoons sage
  • 1 teaspoon salt
  • 12 teaspoon black pepper
  • 2 (10 3/4 ounce) cans cream of chicken soup
  • 2 (14 1/2 ounce) cans chicken broth
  • 2 tablespoons butter

Directions

  1. Butter sides of crockpot.
  2. In a large mixing bowl, crumble bread and add eggs, onion, celery, sage, salt, pepper, soup and broth. Mix well.
  3. Pour into crockpot. Dot top with 2 tablespoons of butter.
  4. Cover & cook on high for 2 hours. Cook on low for 3 to 4 hours.
Most Helpful

5 5

This is the same recipe my mother-in-law always used. It's a family favorite. Now I use the same recipe. The only change I make is I use poultry seasoning instead of sage. It is always moist. Love it!!