Amish Chicken & Cornbread Stuffing for the Crock Pot or Oven |
|
 |
Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
|
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. 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.
|
|