Amish Dressing
Source: recipeland.com/recipe/v/amish-dressing-3025
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
- Preheat oven to 350F (180C).
- On 2 cookie sheets, toast the bread cubes for 15 minutes, or until the bread is golden brown.
- Transfer to a very large mixer bowl.
- Bone the chicken and very finely chop the meat, discarding the skin.
- (I do this in the food processor while chicken is still warm.)
- 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 oven to 350F (180C).
- 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.