2 lb Good quality bread
-cut in 1/2 inch cubes
2 lb Poached chicken thighs
1/2 c Minced fresh parsley
3/4 c Chopped onions
1 c Chopped celery
1 c Shredded carrot
1 1/4 c Fine.chopped boiled potatoes
1 tb Rubbed sage
1 tb Celery seed
1 ts Dried thyme
1/2 ts Black pepper
1/2 tb Turmeric
5 Eggs
12 oz Evaporated milk
2 1/2 c 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.
