Recipe from October 2021 : Yields 12 Servings
4½ cups cornbread crumbs
1 14 to 16-ounce package herb stuffing mix
1 10.75-ounce can cream of chicken soup
1 14-ounce can creamed corn
28 ounces chicken stock (you might not use all of it)
1 medium onion, chopped
½ cup chopped celery
4 large eggs
1 tablespoon rubbed sage
½ teaspoon salt
½ teaspoon pepper
¼ cup butter, cut up
Stir all ingredients except the butter together in a large bowl.
Pour cornbread mixture into a greased 6-quart slow cooker.
Dot with butter.
Cook, covered, on low for 4 hours or until cooked through and set.
Fluff with fork if needed.