1 cup chopped onion
1 cup chopped celery
1/4 cup oil
3/4 tablespoon salt
1 tablespoon sage or to taste
1 teaspoon poultry seasoning or to taste
2 cups white bread (day old and broken up)
8 cups southern corn bread, broken up
2 cans cream of chicken soup
2 cans chicken broth (better to use from the 3 breasts)
1 tablespoon vinegar
3 chicken breasts with skin
Put chicken breasts in water to cover, add a few celery leaves, a pinch of salt and pepper. Cook until chicken is tender. May do the night before and refrigerate overnight.
Sauté the onion and celery until tender in 1/4 cup oil; add salt, sage and poultry seasonings. Combine the breads in a large mixing bowl. Stir in the cooked onion, celery, salt, sage and poultry seasonings.
In a small bowl combine the soup, broth, eggs, and vinegar. Combine with other ingredients in a large bowl, mix well. Pour into Crock-Pot that has been sprayed with oil and cook on high for 30 minutes. Turn heat down to low and cook 3-1/2 hours. Remove skin from chicken and break chicken into large pieces, then fold into dressing. Cook dressing about 1 hour longer or until it starts to brown.