Amish Dressing

This isn’t your typical Thanksgiving side dish, it’s a main-event casserole packed with so much chicken and vegetables it could stand on its own.

Toasted bread cubes soak up a savory custard of eggs, evaporated milk, and homemade broth, then get tossed with finely chopped poached chicken, carrots, celery, potatoes, and fresh parsley. Sage, thyme, celery seed, and a touch of turmeric give it that classic Pennsylvania Dutch character. After a long, slow bake, the center puffs up golden and the edges turn crispy.

It’s the kind of dish Amish families bring to church suppers and holiday tables, substantial enough to feed twenty hungry people.

Chef Tips

• Toast the bread first so it holds its structure and doesn’t turn to mush
• Chop chicken finely in a food processor while still warm for the best texture
• Let it rest an hour before baking so the bread fully absorbs the liquid
• Freeze ahead after assembling; thaw completely before baking