1 c Onions; chopped
3 c Celery; chopped
1/2 c Margarine
1 ts Salt
1/2 ts Pepper
3 ts Salt
1 ts Poultry seasoning
5 c Sliced white bread; crumbs
5 c Cornbread; crumbled
2 cn Cream of chicken soup
2 cn Water
3 Eggs
1 ts Vinegar
Saute chopped onions and chopped celery in margarine. Add salt, pepper,
sage and poultry seasoning. Combine sliced white bread crumbs and cornbread
crumbs in large bowl. In smaller bowl, blend cream of chicken soup, water,
eggs and vinegar. Add celery and onion mix to bread; toss. Add liquid
mixture. Mix thoroughly and put into crock-pot that will hold at least 3
1/2-quarts. Cook until done, stirring occasionally, for about 4 to 6 hours
on low.
Yields
8 Servings