Amish Chicken & Cornbread Stuffing for the Crock Pot or Oven

Submitted by deborahlee555

"This is really delicious, one of my favorite crock pot recipes that can as easily be made as a casserole and baked in the oven. It lends itself easily to your favorite variations. I did not include boiling the chicken in the time since that is an option, and you can use already prepared cooked chicken, and I listed the time for oven baking, not the crock pot version. You can either cook a whole chicken in water with your favorite seasonings to make the broth, or use cooked chicken use canned broth. Works well either way. I've had it a long time and can't remember the source."

 

• Ready In: 1hr 55mins
• Ingredients: 14
• Serves: 8

ingredients

• 1 loaf pan cornbread, crumbled (8x8-inch)
• 6 slices bread, crumbled
• 1⁄4 lb Ritz crackers or 1/4 lb saltine crackers, crumbled
• 1⁄2 cup butter or 1/2 cup margarine
• 1 cup coarsely chopped onion
• 1 cup coarsely chopped celery
• 2 teaspoons bell seasoning (or other chicken seasoning with a thyme and sage type mixture)
• salt and pepper, to taste
• 4 1⁄2 cups chicken broth (or broth made from a whole chicken, approximate measure, see recipe)
• 4 eggs, beaten
• 1⁄2 cup milk
• 1⁄2 teaspoon baking powder
• 3 -4 cups diced cooked chicken (or the meat from one whole chicken, about 4 to 4 1/2 lbs, cooked with water and seasonings to make)
• 3⁄4 cup dried cranberries (optional)

directions

1. If you're using a whole chicken cook the chicken for an hour in water to cover seasoned with your favorite seasonings; remove chicken from the broth and retain both; allow to cool and remove the chicken from the bones and dice.
2. Put the cornbread, bread, and crackers in a large bowl.
3. Saute the onions and celery in the butter.
4. Pour this into the bread& cracker crumbs, add the seasoning and mix well.
5. Pour enough broth into the mixture to just moisten.
6. Add the eggs, milk and enough broth to make a very slushy mixture.
7. Add the chicken (and dried cranberries if using) and mix well.
8. Pack this tightly into a crock pot or baking dish large enough to hold the mixture.
9. For the crock pot: Cover and cook on high for 4 hours; reduce heat to low and cook 4 to 8 hours longer.
10. For oven: Cover with lid or tin foil and bake at 350 for an hour; uncover and bake another 15 to 30 minutes until baked through and top is lightly browned.

Reviews

[klantzer]

I loved this recipe but my husband and three kids did not. They said not to make it again so I split the difference and gave it three stars. I really liked the cornbread in the stuffing and I liked the cranberries. Everyone else liked the cranberries separate but not in the casserole.