Amish Roast Turkey (or Chicken) and Dressing Casserole

Amish Roast Turkey (or Chicken) and Dressing Casserole


  1. The day before, tear up bread onto a large baking sheet and let dry overnight. (I just pop it into my oven with the door shut). The next day, run the bread under the broiler to LIGHTLY toast. Remove, turn pieces, and toast other sides. Set aside, uncovered.
  2. In large deep frying pan, melt butter and add celery, onion and seasonings. Sauté over medium heat for 5 minutes. Add 1/2 cup broth, cover and bring to a simmer. Simmer for 15 minutes, stirring only a few times.
  3. In large glass measuring pitcher, beat eggs. Whisk in second half-cup chicken broth and chicken base until base is dissolved. Whisk in milk. Set aside.
  4. Preheat oven to 325º F.
  5. Butter or spray a deep cast iron skillet or large casserole dish that has a lid.

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