Greg's Mom's Cornbread Dressing

I regret that I don't have a picture of this, but I made this for the first time this year. (We have it every Christmas and Thanksgiving). Usually Greg's Mom makes it.  I'm glad I got to try it.  It is the best dressing I've ever had.

2-6 oz. packages of Martha White Buttermilk Cornbread & Muffin mix (prepared

according to package directions) Crumble

1-14 oz. package herbed stuffing (I used Pepperidge Farm Herb seasoned stuffing

mix)

2-101/2 oz. cans cream of chicken soup

2-14 oz. cans chicken broth

1 large sweet onion diced

1 cup diced celery

4 lg. eggs (lightly beaten)

1 Tablespoon rubbed sage

1/2 teaspoon pepper

2 Tablespoons butter (cut up)

1) Combine first 9 ingredients in large bowl

2) Pour corn bread mixture into lightly greased 6 qt slow cooker. Dot with

butter. Cover and cook on low for 4-6 hours or until set and thoroughly cooked.

NOTE; I cooked my dressing in a large (greased) pyrex casserole for 45 to 50

minutes, until it was set.