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Amish Dressing

 

70

Yield

20

servings

Prep

15

min

Cook

135

min

Ready

150

min

Trans-fat Free
 

Ingredients

2 pounds bread
use good-quality, cut into 1/2 inch cubes
2 pounds chicken thighs, boneless, skinless
poached
½ cup parsley leaves
minced fresh
¾ cup onions
chopped
1 cup celery
chopped
1 cup carrots
shredded
1 ¼ cups potatoes
finely chopped and boiled
1 tablespoon sage leaves
*
1 tablespoon celery seeds
1 teaspoon thyme
dried
*
½ teaspoon black pepper
½ tablespoon turmeric
5 large eggs
12 ounces evaporated milk
2 ½ cups chicken broth
preferably homemade

Directions

Preheat oven to 350℉ (180℃). 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℉ (180℃). 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 27934% of calories from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 94mg 31%
Sodium 421mg 18%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 7%
Sugars g
Protein 35g
Vitamin A 28% Vitamin C 6%
Calcium 12% Iron 16%
* based on a 2,000 calorie diet How is this calculated?

 

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