Wednesday, October 27, 2010

Irene's Amish Dressing

Cousin Renie makes a lot of good rib-sticking foods for her family. She is a lot of fun to be around, likes to get together with family, and loves her kids and grandkids. She makes a 'famous' sausage dressing, which she didn't share here, but here is a dressing she also likes to make. Her three children would tell you she's a wonderful cook as she loves to make wonderful meals for her family.

Irene's Amish Dressing

Two- 1 pound loaves good quality bread (white or wheat, or a mixture), cut in 1 inch cubes
 2 pounds poached chicken thighs
1/2 cup minced fresh parsley
1 cup chopped onion
1 cup chopped celery
1 cup shredded carrots
1 1/4 cups finely chopped boiled potatoes
1 Tbls. rubbed sage
1 Tbls. celery seed
1 tsp. dried thyme
1/2 tsp. ground turmeric
5 eggs
1- 12 ounce can evaporated milk, shaken
2 1/2 cups homemade or canned chicken broth

On 2 cookie sheets, toast the bread cubes for 15 minutes, or until the bread is golden brown. Place bread cubes in large mixing bowl or pot. Bone the chicken and chop the meat fine, reserve the skin for gravy or stock. Add all the chopped vegetables and meat to the bread, along with seasonings. Toss to mix.
In a medium bowl, combine eggs, milk, and broth. Pour over the bread mixture and stir. Will be quite moist.
Allow to stand for one hour.
Preheat oven to 350 degrees. Pour dressing into a large casserole pan at least 3 inches deep, if possible, or divide between pans. Do not overcrowd. Either cover well with foil and freeze for the future (within 2 months of making, thaw before baking) or place into oven to bake now. Bake for 2 hours or until dressing puffs up in center and is golden brown on top.