Amish Stuffing Recipes

AMISH CHICKEN & CORNBREAD STUFFING FOR THE CROCK POT OR OVEN

Steps:

• If you're using a whole chicken cook the chicken for an hour in water to cover seasoned with your favorite seasonings; remove chicken from the broth and retain both; allow to cool and remove the chicken from the bones and dice.
• Put the cornbread, bread, and crackers in a large bowl.
• Saute the onions and celery in the butter.
• Pour this into the bread& cracker crumbs, add the seasoning and mix well.
• Pour enough broth into the mixture to just moisten.
• Add the eggs, milk and enough broth to make a very slushy mixture.
• Add the chicken (and dried cranberries if using) and mix well.
• Pack this tightly into a crock pot or baking dish large enough to hold the mixture.
• For the crock pot: Cover and cook on high for 4 hours; reduce heat to low and cook 4 to 8 hours longer.
• For oven: Cover with lid or tin foil and bake at 350 for an hour; uncover and bake another 15 to 30 minutes until baked through and top is lightly browned.

PENNSYLVANIA DUTCH POTATO FILLING RECIPE

Steps:

• Cut bread slices into small cubes and let sit out to dry overnight. Or toast them in the oven until lightly browned.
• Peel, cut, and boil potatoes in water until soft. Drain the water and mash with a mixer until smooth.
• In a saucepan, melt the butter and continue cooking until lightly browned. (It will be caramel in color and have a wonderful nutty aroma.)
• Finely chop the onion and celery (I use my Ninja chopper). Add them to the browned butter and cook for 10 - 15 minutes.
• Add the beaten eggs, milk, and seasonings to the slightly cooled butter mixture.
• Add the egg/butter mixture to the mashed potatoes. Mix well. Then stir in the bread cubes.
• Grease a casserole dish with butter and fill it with the potato filling. You can bake this immediately or cool and refrigerate for the next day.
• Bake, covered, at 350° for 30 minutes. Uncover, and continue baking for another 10 minutes.
• Drizzle with additional brown butter, or serve with gravy.

AMISH WEDDING CHICKEN ROAST

Steps:

• Roast the chicken and remove the meat from the bones. Cut chicken into small bite-sized pieces. Set aside.
• Cut a loaf of bread into small cubes. Place the cubes onto a large baking tray and toast them for about 20 - 25 min at 350°.
• Finely chop the celery and onion (either with a knife or in a chopper). Add, eggs, milk, and seasonings. Mix.
• Melt butter and continue cooking until lightly browned.
• Pour toasted bread cubes into a large bowl, pour the celery and onion mixture and brown butter over the top. Mix. Add the chicken and mix well.
• Place in a well-greased roast pan and cover.
• Bake at 250° for 1 1/2 - 2 hours. Stir occasionally. If it seems too dry, add a little bit of hot water or chicken broth.

STOVETOP STUFFING MEATLOAF RECIPE

Steps:

• Preheat oven to 350-f degrees
• In a large bowl add the ground beef, stuffing mix, eggs, milk, and 1/4 cup of the ketchup. Mix the ingredients together.
• To a small mixing bowl combine the remaining ketchup, brown sugar, and Worcestershire sauce. Set aside.
• Lightly spray a 9x13-ich pan. Add the meatloaf mixture to the pan and form it into a loaf. Spread the ketchup sauce mixture all over the top of the meatloaf.
• Bake for 55 minutes or until the center of the meatloaf is cooked through.

AMISH STUFFING (DRESSING)

Steps:

• 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