Amish Stuffing (dressing)

Ingredients

• Servings: 20
• 2 lbs 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

Recipe

• 1 preheat oven to 350 f.
• 2 on 2 cookie sheets, toast the bread cubes for 15 minutes, or until the bread is golden brown.
• 3 transfer to a very large mixer bowl.
• 4 bone the chicken and very finely chop the meat, discarding the skin. (i do this in the food processor while chicken is still warm.)
• 5 add the chopped vegetables and chicken meat to the bread, along with the seasonings. toss.
• 6 in a medium bowl, beat the eggs;add the evaporated milk and broth.
• 7 pour over the bread mixture and blend.
• 8 the mixture will be quite moist. allow to stand 1 hour.
• 9 preheat oven to 350 f
• 10 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.)
• 11 bake dressing for 2 hours, or until the center of the