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Associate.com - Share Your Recipe!

Recipe Name: Amish Dressing Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 20

Ingredients:
2 Pound(s) Good quality bread
cut in 1/2 inch cubes
2 Pound(s) Poached chicken thighs
1/2 Cup(s) Minced fresh parsley
3/4 Cup(s) Chopped onions
1 Cup(s) Chopped celery
1 Cup(s) Shredded carrot
1 1/4 Cup(s) Fine.chopped boiled potatoes
1 Tablespoon(s) Rubbed sage
1 Tablespoon(s) Celery seed
1 Teaspoon(s) Dried thyme
1/2 Teaspoon(s) Black pepper
1/2 Tablespoon(s) Turmeric
5 Eggs
12 Ounce(s) Evaporated milk
2 1/2 Cup(s) Homemade Chicken Broth
=OR=- canned broth
Directions:
Preheat oven to 350 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. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 49
Calories From Fat: 23
Total Fat: 2.6g
Cholesterol: 51.4mg
Sodium: 46.1mg
Potassium: 129.2mg
Carbohydrates: 3.5g
Fiber: <1g
Sugar: 2.4g
Protein: 3g


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