Amish Dressing

Name: Amish Dressing
Ingredients: 2 pounds bread use good-quality, cut into 1/2 inch cubes; 2 pounds chicken thighs, boneless, skinless poached; 1/2 cup parsley leaves minced fresh; 3/4 cup onions chopped; 1 cup celery chopped; 1 cup carrots shredded; 1 1/4 cups potatoes finely chopped and boiled; 1 tablespoon sage leaves; 1 tablespoon celery seeds; 1 teaspoon thyme dried; 1/2 teaspoon black pepper; 1/2 tablespoon turmeric; 5 large eggs; 12 ounces evaporated milk; 2 1/2 cups chicken broth preferably homemade

15 ingredients

14 steps

Ingredients

2 pounds bread use good-quality, cut into 1/2 inch cubes
2 pounds chicken thighs, boneless, skinless poached
1/2 cup parsley leaves minced fresh
3/4 cup onions chopped
1 cup celery chopped
1 cup carrots shredded
1 1/4 cups potatoes finely chopped and boiled
1 tablespoon sage leaves
1 tablespoon celery seeds
1 teaspoon thyme dried
1/2 teaspoon black pepper
1/2 tablespoon turmeric
5 large eggs
12 ounces evaporated milk
2 1/2 cups chicken broth preferably homemade

Directions

1

Preheat oven to 350F (180C).
2

On 2 cookie sheets, toast the bread cubes for 15 minutes, or until the bread is golden brown.
3

Transfer to a very large mixer bowl.
4

Bone the chicken and very finely chop the meat, discarding the skin.
5

(I do this in the food processor while chicken is still warm.)
6

Add the chopped vegetables and chicken meat to the bread, along with the seasonings.
7

Toss.
8

In a medium bowl, beat the eggs; add the evaporated milk and broth.
9

Pour over the bread mixture and blend.
10

The mixture will be quite moist.
11

Allow to stand 1 hour.
12

Preheat oven to 350F (180C).
13

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.)
14

Bake dressing for 2 hours, or until the center of the dressing puffs up and is golden brown on top.