2 (10-1/2 ounce) cans condensed chicken broth
1 (10-1/2 ounce) can cream of chicken soup
3 eggs, lightly beaten
1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon poultry seasoning
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 (16-ounce) loaf corn bread or 6 corn bread muffins, crumbled
8 slices bread, toasted and cubed
4 cups coarsely chopped Salad Savoy (purple and white)
3 tablespoons butter, cut into chunks
In a large bowl, combine broth, soup, eggs, celery, onion, poultry seasoning, sugar, salt and pepper; mix well. Stir in corn bread, day-old bread and Salad Savoy. Spoon into 4-quart or larger slow cooker, place butter on top and cover.
Cook on high 2 to 2-1/2 hours or on low 4 to 4-1/2 hours, or until firm and browned around edges.
Serving Suggestion: If you want to add bit more color and crunch to your stuffing, stir in an additional cup or two of chopped Salad Savoy right before serving.