Step 1

In a skillet over medium high heat sauté onion, celery and green onion with butter for 5 minutes, until softened. To the skillet add sage, 2 tsp thyme poultry seasoning, garlic salt, pepper and granulated garlic.

Step 2

In a large mixing bowl, whisk together eggs, soup and 3 cups broth. Add cooked vegetables, cornbread and bread to the bowl. Mix until fully moistened. (Depending on the dryness of the breads, add additional 1 cup broth. The mixture should be fairly wet.)

Step 3

Spray a 6 quart slow cooker or similar with cooking spray. Pour dressing evenly into slow cooker.

Step 4

Cover opening of slow cooker with doubled paper towels then place lid firmly on top. (This will prevent condensation from dripping back into the dressing.)

Step 5

Cook on high for 2 1/2 -3 hours or on low for 4-Uncover and let stand for 5 minutes.

Step 6

Garnish with reserved thyme and additional sage leaves before serving, if desired.