2 lb good quality bread cut in 1/2 inch, cubes
2 lb poached chicken thighs
1/2 cup minced fresh parsley
3/4 cup chopped onions
1 cup chopped celery
1 cup shredded carrot
1 1/4 cup fine.chopped boiled potatoes
1 tbsp rubbed sage
1 tbsp celery seed
1 tsp dried thyme
1/2 tsp black pepper
1/2 tbsp turmeric
5 eggs
12 oz evaporated milk
2 1/2 cup 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.
Servings: 20 servings
Amish Dressing Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
Historians have traced the existence of recipes way back into ancient history, in fact as far as the Egyptians, and possibly even further. Interesting though that is, sadly, these ancient records were just very simple pictorial instructions for meal preparation.
Fascinatingly, the most ancient recipe found, according to experts is a series of stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Progressing into The time of the romans 25BC a man called Apicius created a collection of scripts showing how to cook the recipes prepared by wealthy Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Additionally, he tells us how the cooks of his times made use of many aromatic flavours, including a few that are still present in modern kitchens for example bay, mint and asafoetida. Later on, there are some books dating from the 14th Century - a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these are nothing to do with the spicy food that we all know today, but rather recipes for the types of food eaten by the upper classes of the period. Later on in the 1400s, the Crusaders brought back a variety of foods, spices and herbs from Arab countries, such as coriander, basil and rosemary. These new foods and spices prompted a surge in cookery books, most of which still exist in private collections. The introduction of the TV brought us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Amish Dressing recipe.
