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2 lbs White Bread, crusty, cut into 1/2" cubes
2 lbs Chicken Thighs, poached
1/2 cup fresh Parsley, minced
3/4 cup Onions, chopped
1 cup Celery, chopped
1 cup Carrots, 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
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Boil potatoes until just barely tender. Drain and set aside. Poach chicken and set aside to cool. When cooled, skin, debone and chop meat finely. Discard skin. In a large bowl add bread, chicken, parsley, onion, celery, carrot, potatoes, sage, celery seed, thyme, pepper and turmeric. Toss well to combine. In a medium bowl beat eggs, evaporated milk and chicken stock together. Pour over bread mixture and mix well. Mixture will be quite moist. Allow to stand for 1 hour at room temperature. 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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