Amish Chicken & Cornbread Stuffing For The Crock Pot Or Oven

• 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)

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.

pan cornbread, bread, crackers, butter, onion, celery, bell seasoning, salt, chicken broth, eggs, milk, baking powder, dried cranberries

Taken from www.food.com/recipe/amish-chicken-cornbread-stuffing-for-the-crock-pot-or-oven-89325 (may not work)