Amish Chicken Dressing

By December 9, 2015

At the Thresher's Day event a few years ago, there seemed to be a lot of folks asking for this recipe, so we are sharing it for everyone. Enjoy!

1

Brown butter and bread cubes in skillet in a few batches, toasting and stirring until brown.

2

Cook potatoes, carrots, and celery in salted water until almost soft.

3

Cook boney pieces of chicken and strip from bone to get 2 cups of finely diced chicken. Brown the bones and add water to make 1 -2 cups broth or use pre-made stock.

4

In a large bowl, beat eggs salt, pepper, milk and onion. Add bread, vegetables and their juices, meat and stock. Add more milk or broth as needed to keep it moist.

5

Bake in a deep skillet or baking pan at 300-350 for an hour, stirring once. Add salt and pepper to taste.

Ingredients

Directions

1

Brown butter and bread cubes in skillet in a few batches, toasting and stirring until brown.

2

Cook potatoes, carrots, and celery in salted water until almost soft.

3

Cook boney pieces of chicken and strip from bone to get 2 cups of finely diced chicken. Brown the bones and add water to make 1 -2 cups broth or use pre-made stock.

4

In a large bowl, beat eggs salt, pepper, milk and onion. Add bread, vegetables and their juices, meat and stock. Add more milk or broth as needed to keep it moist.

5

Bake in a deep skillet or baking pan at 300-350 for an hour, stirring once. Add salt and pepper to taste.

Amish Chicken Dressing

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