Got the image and recipe here Ingredients 4 1/2 cups cornbread crumbs 1 (16-ounce) package herb stuffing mix 2 (10 3/4-ounce) cans cream of chicken soup 2 (14-ounce) cans low-sodium chicken broth 1 medium onion, chopped 1/2 cup chopped celery 4 large eggs 1 tablespoon rubbed sage 1/2 teaspoon salt 1/2 teaspoon pepper 2 tablespoons butter, cut up Preparation Stir together cornbread crumbs, stuffing mix, and next 8 ingredients in a large bowl. Pour cornbread mixture into a lightly greased 5 1/2- or 6-quart slow cooker. Dot with butter. Cook, covered, on LOW 4 hours or until cooked through and set. Note: For testing purposes only, we used Pepperidge Farm Herb Seasoned Stuffing mix. We also used 2 (7.5-ounce) packages Martha White Yellow Cornbread Mix prepared according to package directions in 8-inch square pans. The baked cornbread made 7 cups crumbs; just freeze the rest.