1 pan corn bread (from 8 or 9-inch pan)
4 eggs
1/2 c. chopped celery
1 tsp. salt
2 cans cream of chicken soup
2 tbsp. butter
8 slices day old bread
1 medium onion, chopped
3/4 tsp. sage
1/2 tsp. pepper
2 cans chicken broth

Mix all ingredients together and place in crock-pot. Cook on low if dressing is to be used later than 4 hours. If it is to be used within 4 hours, cook on high. You can add chicken breasts that have been cooked if you prefer. If you use the chicken, slice into small slices. If you do not have day old bread, you can toast 8 slices in the oven or toaster and that makes it crumble easier. This is very good and so easy to do!