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
It is possible to trace the history of `recipes` back into the distant past, in fact as far as the Egypt of the Pharoahs, and maybe further still. However, generally, these early recipes were just basic hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe found, according to food historians are a few 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 people feel wonderful. Progressing into The time of the romans 25BC a man called Apicius created a collection of scripts describing recipes cooked by wealthy Romans. In his works, he tells us how the roman meals were split into hors d`oeuvre, entrees and dessert, something we still use today. He also informs us how the Roman cooks made use of many aromatic flavors, including a few you will know for example basil, rue and parsley. Over the next few centuries, the rich families of Europe competed with each other to serve the most extravagent banquests, and as a result cooks and their collection of recipes could command a high salary. However, it wasn`t until the 1800s that haute cuisine and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and publishing the recipes of their peers. By the arrival of the twentieth century, recipe books were in high demand, as a result of increased literacy, people having more free time and having more money to spend. The introduction of television brought us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Amish Dressing recipe.
