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Stuffing: Amish Dressing

Source of Recipe

Cooking From Quilt Country


List of Ingredients

2 1 pound loaves good quality
-bread, cut in 1/2" cubes
-(about 4 quarts)
2 lb Poached chicken thighs
1/2 c Minced fresh parsley
3/4 c Chopped onions
1 c Chopped celery
1 c Shredded carrot
1 1/4 c Finely chopped boiled
-potatoes
1 T Rubbed sage
1 T Celery seed
1 t Dried thyme
1/2 t Turmeric
5 Eggs
1 12 ounce can evaporated
-milk
2 1/2 c Homemade chicken broth or
-canned



Recipe

Preheat oven to 350 F.
On 2 cookie sheets, toast the bread cubes for 15 minutes, or until the bread is golden brown.
Transfer to a large mixer bowl.

Bone the chicken and very finely chop the meat, discarding the skin.

Add the chopped vegetables and chicken meat to the bread, along with the seasonings.

Toss In a medium bowl, beat the eggs; add the evaporated milk and broth.

Pour over the bread mixture and blend.
The mixture will be quite moist.
Allow to stand 1 hour.

Preheat the oven to 350 F.

Transfer the dressing to an oiled 3-quart glass casserole that is 10 inches in diameter and 3 inches deep.
(At this point dressing can be frozen for future use; thaw before baking).

Bake dressing for 2 hours, or until the center of the dressing puffs up and is golden brown on top.
Serve it with fried chicken and lots of chicken gravy to ladle over the top.