Recipe by Lorraine of AZ
There are a number of recipes around that are much like this one, but this one has a difference. It is a "scratch" recipe. It does not make use of convenience foods; so it is not "semi-homemade", it is totallly homemade. Is there a difference? I don't know as I never made this dish the other way. But this way is totally good! In fact my MIL's recipe for Thanksgiving stuffing is much like this one, the exception being that she uses hard-cooked eggs. Recipe from Byrn's book, "What Can I Bring?" If desired, you could take the option of using cornbread mix (or commercially prepared) and rotisserie chicken -- Byrn does allow for that, and I won't tell!
- 4 cups shredded cooked chicken (about 1 pound)
- 6 cups coarsely crumbled cornbread
- 8 slices firm white bread, torn into pieces
- 2 (14 ounce) cans chicken broth
- 2 (10 1/4 ounce) cans cream of chicken soup
- 1 cup chopped onion (about 1 medium onion)
- 3 celery ribs, chopped (about 3/4 cup)
- 4 large eggs, lightly beaten
- 1 teaspoon ground sage
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon salt
- vegetable oil, spray for misting cooker
- 8 tablespoons butter, room temperature (1 stick)
Directions See How It's Made
- Combine chicken, cornbread, white bread, broth, cream of chicken soup, onion, celery, eggs, sage, pepper, and salt in a large bowl and stir to combine well.
- Mist a 5-quart crockpot with spray. Add the chicken mixture. Dot with butter.
- Cover and cook on LO heat for 7 hours or on HI heat for 3-4 hours. Stir before serving.