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Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 3 |
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Ingredients:
2 lbs white bread, crusty, cut into 1/2 cubes |
2 lbs chicken thighs, poached |
1/2 cup fresh parsley, minced |
3/4 cup onion, chopped |
1 cup celery, chopped |
1 cup carrot, grated |
1 1/4 cups potatoes, diced |
3 teaspoons sage |
3 teaspoons celery seeds |
1 teaspoon thyme |
1/2 teaspoon fresh black pepper, ground |
1 1/2 teaspoons turmeric |
5 eggs |
12 ounces evaporated milk |
2 1/2 cups chicken stock |
Directions:
1. Boil potatoes until just barely tender. Drain and set aside.
2. Poach chicken and set aside to cool. When cooled, skin, debone and chop meat finely. Discard skin.
3. In a large bowl add bread, chicken, parsley, onion, celery, carrot, potatoes, sage, celery seed, thyme, pepper and turmeric. Toss well to combine.
4. In a medium bowl beat eggs, evaporated milk and chicken stock together. Pour over bread mixture and mix well.
5. Mixture will be quite moist. Allow to stand for 1 hour at room temperature.
6. Preheat oven to 325 degrees and lightly grease a 3 quart casserole. Transfer dressing to prepared casserole dish and bake for 1 - 1 1/2 hours, or until center puffs up and top is golden brown.
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