Sunday, December 25, 2005

Amish Dressing

I really like this dressing- it is very colorful and has a wonderful texture with the carrots, celery and parsley. It is much more heartier than regular stuffing since it has the addition of potatoes and chicken. It is great served with fried chicken and lots of chicken gravy to ladle over the top. I hope you do try this recipe and Enjoy!

Yield: 16-20 servings

2 1 lb. leaves good quality bread, cut into
2 lbs chicken thights, poached
1/2 cup parsley, minced
1/4 cup onions, chopped
1 cup carrots, shredded
1 1/4 cups boiled potatoes, finely chopped
1 tablespoon sage, rubbed
1 tablespoon celery seed
1 teaspoon thyme, dried
1/2 teaspoon black pepper
1/2 tablespoon turmeric
5 eggs
2 1/2 cups homemade chicken broth

Preheat oven to 350 degree 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. 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 degree F. Transfer the dressing to an oiled 3-quart glass casserole that is 10 inches in diameter and 3 inches deep. Bake dressing for 2 hours, or until the center of the dressing puffs up and is golden brown.

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