Prep 25 mins
Cook 1 hr 30 mins
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.
- 1 loaf pan cornbread, crumbled (8x8-inch)
- 6 slice bread, crumbled
- 113.39 g Ritz crackers or 113.39 g saltine crackers, crumbled
- 118.29 ml butter or 118.29 ml margarine
- 236.59 ml coarsely chopped onion
- 236.59 ml coarsely chopped celery
- 9.85 ml bell seasoning (or other chicken seasoning with a thyme and sage type mixture)
- salt and pepper, to taste
- 1064.65 ml chicken broth (or broth made from a whole chicken, approximate measure, see recipe)
- 4 eggs, beaten
- 118.29 ml milk
- 2.46 ml baking powder
- 709.77-946.36 ml diced cooked chicken (or the meat from one whole chicken, about 4 to 4 1/2 lbs, cooked with water and seasonings to make)
- 177.44 ml dried cranberries (optional)
- 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.
- Put the cornbread, bread, and crackers in a large bowl.
- Saute the onions and celery in the butter.
- Pour this into the bread& cracker crumbs, add the seasoning and mix well.
- Pour enough broth into the mixture to just moisten.
- Add the eggs, milk and enough broth to make a very slushy mixture.
- Add the chicken (and dried cranberries if using) and mix well.
- Pack this tightly into a crock pot or baking dish large enough to hold the mixture.
- For the crock pot: Cover and cook on high for 4 hours; reduce heat to low and cook 4 to 8 hours longer.
- 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.
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.