8-inch pan cornbread
2 eggs
1/4 c. chopped celery
1/2 tsp. salt
1 can cream of chicken soup
1 tbsp. butter
4 slices bread, toasted
1/2 medium onion
3/4 tbsp. sage
1/4 tsp. pepper
1 can chicken broth

Crumble breads; add other ingredients except butter. Mix well. Pour into crock-pot. Dot with butter. Cover and cook on low 4 hours.