1 cornbread cornbread prepared
1 pound of pork sausage
1 large onion chopped
4 stalks celery chopped
1/4 cup chopped fresh sage
3 large eggs lightly beaten
1/4 cup melted butter
2 cup chicken broth

1. Prepare cornbread a day ahead and allow to sit, uncovered at room temperature.
2. In slow cooker insert a large skillet, cook sausage over medium-high heat, stirring often until browned and cooked through (I cooked mine on the stove).
3. Cut cornbread into approx. 1" cubes and add to slow cooker.
4. Add remaining ingredients to slow cooker and gently stir to combine as to not completely break up all of the cornbread cubes.
5. Cook on high for 2 hours.

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