Amish Stuffing (Dressing)

Name: Amish Stuffing (Dressing)
Ingredients: 2 lbs white bread, cut in 1/2 inch cubes (good quality); 2 lbs chicken thighs, Poached; 1/2 cup fresh parsley, Minced; 3/4 cup onion, Chopped; 1 cup celery, Chopped; 1 cup carrot, Shredded; 1 1/4 cups potatoes, boiled, fine-chopped; 1 tablespoon rubbed sage; 1 tablespoon celery seed; 1 teaspoon dried thyme; 1/2 teaspoon black pepper; 1/2 tablespoon turmeric; 5 eggs; 12 ounces evaporated milk; 2 1/2 cups homemade chicken broth or 2 1/2 cups canned broth

15 ingredients

11 steps

Ingredients

2 lbs white bread, cut in 1/2 inch cubes (good quality)
2 lbs chicken thighs, Poached
1/2 cup fresh parsley, Minced
3/4 cup onion, Chopped
1 cup celery, Chopped
1 cup carrot, Shredded
1 1/4 cups potatoes, boiled, fine-chopped
1 tablespoon rubbed sage
1 tablespoon celery seed
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 tablespoon turmeric
5 eggs
12 ounces evaporated milk
2 1/2 cups homemade chicken broth or 2 1/2 cups canned broth

Directions

1

Preheat oven to 350 F.
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. (I do this in the food processor while chicken is still warm.)
5

Add the chopped vegetables and chicken meat to the bread, along with the seasonings. Toss.
6

In a medium bowl, beat the eggs;add the evaporated milk and broth.
7

Pour over the bread mixture and blend.
8

The mixture will be quite moist. Allow to stand 1 hour.
9

Preheat oven to 350 F
10

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.)
11

Bake dressing for 2 hours, or until the center of the