Dressing lovers! You’ll love this classic, traditional Amish Style Country Dressing (or stuffing, whichever you call it) for your holidays as a popular traditional side that won’t go unnoticed, we promise! It’s the best ever!
My husband loves dressing more than anyone I know and it seemed like we never had a really good dressing recipe that we could rely on. Ok, we had our Stove Top Stuffing, sure, but it doesn’t really cut it when you want impressive dressing, ya know?
And at the Lange Thanksgivings, on my husband’s side, surprisingly, no one made it either. We had everything else under the sun relating to the holiday, but no one wanted to rise up to the occasion and make it or even attempt it. The challenge to make a superb dressing is to make it not too wet and mushy or too dried out.
My husband would get depressed and finally decided to take action into his own hands. After many, many, many experiments, he claims this is the best, and I have to agree. It’s the best ever!
It takes some time to dry out the bread, and crockpot the thigh chicken, but that’s super easy. After that’s done, mix everything else together and bake to a golden brown. The thigh chicken is the secret to get such an awesome flavorful dressing, so we highly recommend it! This is perfect for a large gathering at Thanksgiving.
Serve it along side with some turkey, mashed potatoes, gravy for an amazing comfort food extravaganza! Perfect for Thanksgiving, Christmas, New Year’s and Easter or if you’re just craving stuffing, like my husband. He makes it every couple of months or so all year round, with the exception of the big holidays.
- Step 1
- 1 loaf Hillbilly Old-Fashioned Bread, stale (spread and layout the bread on baking sheet to let it get stale - turn bread over to get both sides stale after it appears it is stale on one side. Tear bread after it’s dried out - 24- 48 hrs)
- ½ loaf dried white bread, stale (spread and layout the bread on baking sheet to let it get stale - turn bread over to get both sides stale after it appears it is stale on one side. Tear bread after it’s dried out - 24- 48 hrs)
- Step 2
- 2 Chicken Thighs
- 48 oz. chicken broth
- 2 Tablespoons chicken base or bouillon
- Step 3
- 1 ½ cups yellow onion, chopped (1 large)
- 1 ½ cups celery, chopped
- 1 carrot, shaved (¾ cup)
- 3 Tablespoons butter
- ½ cup chicken broth
- Step 4
- 4 cups chicken broth, room temp
- 1 stick butter, melted
- 2 eggs
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon rubbed sage
- 3 tablespoons dried parsley
- Start with Step 1 and make prepare bread. Read well so you can time when you want to put chicken in crockpot for scheduling your timing.
- After is done, and you want the bread more dry, Preheat oven 275 degrees. After bread is dried out and torn into pieces, put bread in place on baking sheet tray (s) and bake for approx. 10 minutes. Remove from oven and set aside.
- After bread is prepared, place the torn bread in very large bowl and set aside.
- Step 2 - Place chicken, 48 oz. chicken broth and 2 tablespoons of chicken base/bouillon and cook chicken on low overnight. Once it’s done, let it cool and shred chicken.
- Step 3 - Mix together the onion, celery, carrot, butter and ½ cup chicken broth into a medium saucepan until tender, about 20 minutes. Remove from heat and add shredded chicken.
- Step 4 - In a bowl, whisk together 4 cups chicken broth, the melted butter, eggs, pepper, salt, parsely and sage, set aside.
- Take the large bowl of dried torn bread and add the onion/celery/carrot/shredded chicken mixture and the broth mixture and seasonings and toss together with hands gently so you don’t mash the bread.
- Pour mixture into a well greased 9x13 pan and bake 350 degrees for 40 minutes. Amazing!
Hope you enjoy! This is our treasured stuffing Loren gets rave reviews on!