Amish Chicken & Cornbread Stuffing For The Crock Pot Or Oven - cooking recipe

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)
Preparation
    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.

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