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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 tsp. poultry seasoning
1/2 tsp. black pepper
2 cans cream of chicken soup
2 Tbsp butter
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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