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Amish Dressing
2 pounds of good quality bread
2
pounds of poached chicken thighs
1/2 cup of minced fresh parsley
3/4 cup of chopped onions
1 cup of chopped celery
1 cup of
shredded carrot
1 1/4 cup of finely chopped boiled potatoes
1
tablespoon of rubbed sage
1 tablespoon of celery seed
1 teaspoon
of dried thyme
1/2 teaspoon of black pepper
1/2 tablespoon of
turmeric
5 eggs
12 ounces of evaporated milk
2 1/2 cups of
Homemade Chicken Broth
Preheat oven to 350ºF. 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 350ºF.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. |
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