2 pounds crusty white bread -- cut into 1/2" cubes 2 pounds chicken thighs -- poached 1/2 cup fresh parsley -- minced 3/4 cup onion -- chopped 1 cup celery -- chopped 1 cup carrot -- grated 1 1/4 cup potatoes -- diced 3 teaspoons sage 3 teaspoons celery seed 1 teaspoon thyme 1/2 teaspoon fresh ground black pepper 1 1/2 teaspoon turmeric 5 eggs 12 ounces evaporated milk 2 1/2 cups chicken stock
Boil potatoes until just barely tender. Drain and set aside. Poach chicken and set aside to cool. When cooled, skin, debone and chop meat finely. Discard skin. In a large bowl add bread, chicken, parsley, onion, celery, carrot, potatoes, sage, celery seed, thyme, pepper and turmeric. Toss well to combine. In a medium bowl beat eggs, evaporated milk and chicken stock together. Pour over bread mixture and mix well. Mixture will be quite moist. Allow to stand for 1 hour at room temperature. Preheat oven to 325 degrees and lightly grease a 3 quart casserole. Transfer dressing to prepared casserole dish and bake for 1 - 1 1/2 hours, or until center puffs up and top is golden brown.
Source: Taste of Home County Cooking Collection 1996
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