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1 cornbread (8-inch pan)
8 slices day old bread -- toasted and cubed
1 medium onion
1/2 cup chopped celery
1 teaspoon sage or poultry seasoning -- (up to 2)
1/2 teaspoon black pepper
2 cans cream of chicken soup
2 tablespoons butter or margarine
Lightly grease slow cooker. Crumble cornbread into mixer bowl. Add all ingredients except butter. Pour mixture into slow cooker. Dot top with butter. Cook on high 2 hours or on low 3-4 hours.
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