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Amish Chicken & Cornbread Stuffing for the Crock Pot or Oven

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“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
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 loaf pan cornbread, crumbled (8x8-inch)
  • 6 slices bread, crumbled
  • 14 lb Ritz crackers or 14 lb saltine crackers, crumbled
  • 12 cup butter or 12 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 12 cups chicken broth (or broth made from a whole chicken, approximate measure, see recipe)
  • 4 eggs, beaten
  • 12 cup milk
  • 12 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)
  • 34 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.

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