Amish Dressing

Source: Cooking from Quilt Country - Marcia Adams

2 pounds crusty white bread, cut into 1/2-inch cubes
2 pounds chicken thighs, poached
1/2 cup fresh parsley, minced
3/4 cup onion, chopped
1 cup celery, chopped
1 cup carrot, grated
1 1/4 cups potatoes, diced
3 teaspoons sage
3 teaspoons celery seed
1 teaspoon thyme
1/2 teaspoon fresh ground black pepper
1 1/2 teaspoons turmeric
5 eggs
12 ounces evaporated milk
2 1/2 cups chicken stock

Boil potatoes until just barely tender. Drain and set aside.

Poach chicken and set aside to cool. When cooled, skin, debone and chop meat finely. Discard skin.

In a large bowl add bread, chicken, parsley, onion, celery, carrot, potatoes, sage, celery seed, thyme, pepper and turmeric. Toss well to combine.

In a medium bowl beat eggs, evaporated milk and chicken stock together. Pour over bread mixture and mix well. Mixture will be quite moist. Allow to stand for 1 hour at room temperature.

Preheat oven to 325 degrees F, and lightly grease a 3-quart casserole. Transfer dressing to prepared casserole dish and bake for 1 1 1/2 hours, or until center puffs up and top is golden brown.

Amish Dressing

18 slices toasted bread, cubed
Pepper
Salt
2 cups cooked, diced potatoes
1 cup diced carrots
8 well beaten eggs
3 cups diced celery
1/2 cup chopped parsley
Celery seed
Celery salt
Paprika

In a large mixing bowl put bread cubes, potatoes, parsley and carrots. Add the beaten eggs. Then add 1 quart chicken broth. Add 2 cups or more cooked diced chicken and toss lightly. The dressing may be cooked in a well buttered skillet, turning it during cooking, or baked in a roaster in the oven.