Recipe - Amish Dressing

2 pound Good quality bread
cut in One half inch cubes
2 pound Poached chicken thighs
One half cup Minced fresh parsley
Three fourths cup Chopped onions
1 cup Chopped celery
1 cup Shredded carrot
1 One fourth cup Fine.chopped boiled potatoes
1 tablespoon Rubbed sage
1 tablespoon Celery seed
1 teaspoon Dried thyme
One half teaspoon Black pepper
One half tablespoon Turmeric
5 Eggs
12 ounce Evaporated milk
2 One half cup Homemade Chicken Broth
=OR= canned broth

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini