AMISH STUFFING (DRESSING)

Amish Stuffing (Dressing) image

Provided by Tonkcats

Categories Poultry

Yield 20 serving(s)

Number Of Ingredients 15

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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

Steps:

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