Amount
Ingredient
Preparation



1/4
pound
butter





1
cup
onions

chopped



1
cup
celery

chopped



1
each
cornbread

pan, crumbled



6
each
bread

slices, crumbled



1/4
pound
crackers

crumbled



2
teaspoons
thyme leaves

sage, or poultry seasoning



4
cups
chicken stock





14
ounces
chicken stock

can



4
each
eggs

beaten



1/2
cup
milk





1/2
teaspoon
baking powder





3-4
cups
chicken

 Boil hen or large fryer for your broth and chicken.  Saute onions and celery in butter.  Pour this mixture over bread crumbs in a very large mixing bowl.  Add seasonings and toss together.  Pour enough broth into mixture to moisten.  Add beaten eggs and mix together well.  Add baking powder, milk, and remaining broth.  Mixture should be very slushy. (Pouring point). 

Add chicken.  Pack tightly into a 5 quart crockpot.  Cover and cook on HIGH for 4 hours.  Reduce to LOW and cook 4 to 8 hours