in category Amish and Pennsylvania Dutch Recipes
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°Lightly grease a 3-quart casserole. Transfer drressing to prepared casserole dish and bake for 1-1/2 hours, or until center puffs up and top is golden brown.
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