Amish Dressing

Title:
Amish Dressing

Yield:
20 Servings

Categories:
Poultry




Ingredients:





     2 lb Good quality bread


          -cut in 1/2 inch cubes


     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  Fine.chopped boiled potatoes


     1 tb Rubbed sage


     1 tb Celery seed


     1 ts Dried thyme


   1/2 ts Black pepper


   1/2 tb Turmeric


     5    Eggs


    12 oz Evaporated milk


 2 1/2 c  Homemade Chicken Broth


          -=OR=- canned broth






    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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini