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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.
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