Yield: 6 servings
|1 pounds||Loaves good quality bread, cut in 1/2" cubes (about 4 quarts)|
|2 pounds||Poached chicken thighs|
|½ cup||Minced fresh parsley|
|¾ cup||Chopped onions|
|1 cup||Chopped celery|
|1 cup||Shredded carrot|
|1¼ cup||Finely chopped boiled potatoes|
|1 tablespoon||Rubbed sage|
|1 tablespoon||Celery seed|
|1 teaspoon||Dried thyme|
|1||12 oz can evaporated milk|
|2½ cup||Homemade chicken broth or canned|
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 large mixer bowl.
Bone the chicken and very finely chop the meat, discarding the skin.
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 the 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.
Serve it with fried chicken and lots of chicken gravy to ladle over the top.
From: Cooking From Quilt Country Shared by: Pat Stockett