Ingredients:

2 tablespoons Extra Virgin Olive Oil

1 cup diced celery, about 6 stalks

1 yellow onion, diced

6-7 cups cornbread crumbs

2 teaspoons poultry seasoning

1/2 teaspoon black pepper

2 cups chicken broth, fat free, low sodium

Kosher salt

Directions:

1. In a large skillet add oil and cook celery and onion on medium-low heat until tender, about 4 minutes.

2. Combine in a large mixing bowl cornbread crumbs, black pepper and salt.

3. Add all remaining ingredients to cornbread mixture, stir well.

4. Lightly spray the inside of Slow cooker with non-stick cooking spray.

5. Add cornbread mixture and spread evenly.

6. Cover and cook on low 4 hours. Recommend 5-6 quart Slow cooker.

7. For additional browning, pre-heat oven to broil, use oven mitts and remove, oven safe, Slow cooker insert, place on the middle oven rack.

8. Broil 5 - 8 minutes or until desired color is reached.

Bon Appetit!