Sausage and Cornbread CP Stuffing

1 pound bulk sausage filling
1 medium onion, chopped
2 stalks celery, sliced
1 tablespoon canola oil
3 eggs, beaten
1 loaf cornbread, 8-inch size
8 slices day-old bread, toasted and cubed
10 3/4 ounces condensed cream of chicken soup, canned
2 1/2 cups chicken broth
1 teaspoon poultry seasoning
  • In a medium saucepan, sauté the sausage, onion, and celery in the canola oil, until the sausage has browned and the onion is translucent. Drain off the fat.
  • Place the sausage mixture and the remaining ingredients in the CP, mixing to combine well.
  • Cover; cook on Low for 6 to 8 hours.

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