What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Amish Dressing
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You know there's gonna be some scratch-made, all-American food in your future when you see an Amish recipe. This moist baked dressing packed with chopped chicken thighs, sage, and savory veggies is far from the exception.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 1/4 cup peeled and diced potatoes
2 pounds skin on, bone-in chicken thighs
2 pounds crusty stale white bread, cut into 1/2-inch cubes
1/2 cup chopped fresh parsley
3/4 cup diced onion
1 cup chopped celery
1 cup grated carrot
3 teaspoons dried sage
3 teaspoons celery seed
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon ground turmeric
5 eggs
1 can (12 ounce size) evaporated milk
2 1/2 cups chicken stock
directions
Place the potatoes in a pan of boiling water and cook until just tender. Drain well and place the potatoes in a large bowl.
Place the chicken thighs in another pan of boiling water and poach until no longer pink. Drain the chicken well and let cool enough to handle.
When it is cool enough to handle, remove the skin and bones from the meat. Finely dice the meat and place it in the bowl with the potatoes. Discard the skin and bones.
Add the bread cubes, parsley, onion, celery, carrot, sage, celery seed, thyme, black pepper, and turmeric to the bowl. Toss well to combine.
In another bowl, whisk together the eggs, evaporated milk, and chicken stock until well blended and uniform in color. Pour over the bread cubes and mix gently. Let the mixture stand for 1 hour at room temperature.
Preheat the oven to 325 degrees F. Grease a 3-quart baking dish.
Transfer the dressing mixture to the prepared baking dish. Place the dish in the oven and bake at 325 degrees F for 1 to 1 1/2 hours or until it is golden brown and cooked in the middle.
Serve the Amish dressing hot.
common recipe questions
Can I use other types of bread for this recipe?
You can use other types of bread for this recipe, but a crusty white bread is traditional and recommended for the best texture and flavor.
Is it necessary to use skin-on, bone-in chicken thighs?
Using skin-on, bone-in chicken thighs adds flavor and moisture to the dish, but you can also use boneless, skinless chicken thighs if preferred.
Can I use fresh herbs instead of dried herbs?
You can use fresh herbs instead of dried herbs in this recipe. Use three times the amount of fresh herbs as the recipe calls for dried.
Can I prepare this dish ahead of time?
You can prepare the dressing mixture ahead of time and refrigerate it overnight. Let it come to room temperature before baking in the oven.
How do I know when the dressing is done baking?
The dressing is done baking when it is golden brown on top, firm in the middle, and reaches an internal temperature of 165 degrees F.
Can I freeze leftovers?
You can freeze leftover dressing in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
How do I reheat leftovers?
Place in a foil covered baking dish and reheat in the oven at 325 degrees F for 20 minutes or until heated through. If the dressing seems dry you can drizzle chicken broth lightly over it before reheating.
tools needed
Large Saucepans: For boiling the potatoes until just tender and for poaching the chicken thighs.
Large Mixing Bowl: For combining the cooked potatoes and diced chicken, along with the other ingredients.
Cutting Board: A stable surface for dicing the chicken and vegetables.
Sharp Knife: Used for cutting the potatoes, chicken, onion, celery, and carrot.
Measuring Cups and Spoons: For measuring ingredients such as the parsley, onion, sage, and celery seed.
Whisk: To combine the eggs, evaporated milk, and chicken stock together, make sure they are well blended before mixing with the other ingredients.
3-Quart Baking Dish: For baking the dressing in the oven.
Cooking Spray or Butter: Used to grease the baking dish, preventing the dressing from sticking during the baking process.
what goes with it?
Vegetables: Pair seasonal vegetables like carrots and brussels sprouts alongside the dressing for a colorful and nutritious addition. The natural sweetness of the vegetables balances the savory elements of the dressing.
Cranberry Sauce: A homemade cranberry sauce offers a tart contrast that cuts through the richness of the dressing.
Gravy: A savory poultry gravy can be drizzled over the dressing to add moisture and bring another layer of flavor.
Herb Roast Turkey: Pairing your Amish dressing with a herb roast turkey creates a balance of flavors. The herbal notes from the turkey bring out the sage and thyme in the dressing.
Green Bean Almondine: Lightly sauteed green beans with almonds provide a crunchy texture and a nuttiness that complements the soft, savory dressing.
Caesar Salad: A classic Caesar salad with a creamy dressing provides a contrasting crunch and acidity that balances the density of the starch-heavy dish.
Mashed Potatoes: Traditional mashed potatoes can serve as a comforting side. Their smooth texture contrasts nicely with the baked dressing while complementing the flavors.
Baked Mac and Cheese: For those wanting a heartier spread, adding a side of baked macaroni and cheese introduces creamy, cheesy goodness that pairs excellently with the dressing.
Stuffed Peppers: Bake the dressing inside bell peppers for a colorful presentation. The sweetness of the peppers enhances the dish while adding an additional layer of nutrition.
Stuffed Mushrooms: Use the dressing as a stuffing for mushrooms, creating an appealing bite-sized appetizer. Mound the dressing in mushroom caps and bake until tender.
nutrition data
316 calories, 11 grams fat, 38 grams carbohydrates, 15 grams protein per serving.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
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reviews & comments
April 18, 2011
we made it with turkey we smoked at home, and it was fantastic. gotta love the Amish.