Amish Dressing

Recipe Ingredients

2 lbs	908g / 32oz	Good quality bread - cut in 1/2 inch cube
2 lbs	908g / 32oz	Poached chicken thighs
1/2 cup	46g / 1.6oz	Minced fresh parsley
3/4 cup	46g / 1.6oz	Chopped onions
1 cup	110g / 3.9oz	Chopped celery
1 cup	110g / 3.9oz	Shredded carrot
1 1/4 cups	296ml	Boiled potatoes, chopped fine
1 tablespoon	15ml	Rubbed sage
1 tablespoon	15ml	Celery seed
1 teaspoon	5ml	Dried thyme
1/2 teaspoon	2.5ml	Black pepper
1/2 tablespoon	7.5ml	Turmeric
5		Eggs
12 oz	340g	Evaporated milk
2 1/2 cups	592ml	Homemade chicken broth or canned broth

Recipe Instructions

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 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 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.

Source:
Cooking Light, October 1994, page 146

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