Amish Dressing

Yields:	20 servings
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	Preparation	15 minutes
	Cooking	135 minutes
	Ready In	150 minutes

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Ingredients

2	pounds	bread	use good-quality, cut into 1/2 inch cubes
2	pounds	chicken thighs	poached
1/2	cup	parsley leaves	minced fresh
3/4	cup	onions	chopped
1	cup	celery	chopped
1	cup	carrot	shredded
1 1/4	cups	potatoes	finely chopped and boiled
1	tablespoon	sage leaves
1	tablespoon	celery seeds
1	teaspoon	thyme leaves	dried
1/2	teaspoon	black pepper
1/2	tablespoon	turmeric
5	large	eggs
12	ounces	evaporated milk
2 1/2	cups	chicken broth	preferably homemade

Directions

Preheat oven to 350 degrees F. 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 350 F.

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.