Instructions: Saute chopped onions and chopped celery in margarine. Add salt, pepper, sage and poultry seasoning. Combine sliced white bread crumbs and cornbread crumbs in large bowl. In smaller bowl, blend cream of chicken soup, water, eggs and vinegar. Add celery and onion mix to bread; toss. Add liquid mixture. Mix thoroughly and put into crock-pot that will hold at least 3 1/2-quarts. Cook until done, stirring occasionally, for about 4 to 6 hours on low.

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