Amish Roast Turkey (or Chicken and Dressing Casserole

• Meat

  • 1 tsp Better than bouillon chicken base
  • 1/2 tsp Poultry seasoning
  • 1 1/2 lb Turkey, cooked

• Produce

  • 1 cup Celery with, leaves
  • 1/4 tsp Garlic powder
  • 1/2 tsp Marjoram, dried
  • 1 Onion, medium
  • 1/2 tsp Onion powder
  • 1/2 tsp Parsley, dried
  • 1/2 tsp Rosemary, ground
  • 1/2 tsp Thyme, dried

• Refrigerated

  • 3 Eggs, large

• Canned Goods

  • 1 cup Chicken broth

• Baking & Spices

  • 1/2 tsp Black pepper, coarse ground
  • 1/4 tsp Celery seed

• Bread & Baked Goods

  • 1 half loaf Texas bread, thick-cut

• Dairy

  • 4 tbsp Butter
  • 1 cup Milk

Found on wildflourskitchen.com

Ingredients

• half of a loaf of thick-cut Texas bread, 7 slices plus both heels, torn into large pieces (6 - 8 per slice)
• 4 Tbl. melted butter
• 1 cup sliced celery with the leaves, about 3 medium-sized ribs
• 1 medium onion, chopped
• ½ tsp. poultry seasoning
• ½ tsp. dried thyme
• ½ tsp. dried parsley
• ½ tsp. ground rosemary
• ½ tsp. dried marjoram
• ½ tsp. onion powder
• ½ tsp. coarse ground black pepper
• ¼ tsp. celery seed
• ¼ tsp. garlic powder
• ½ cup chicken broth
• 1½ - 2 lbs. leftover cooked turkey (or chicken), torn into large bite-sized pieces and chunks
• Sauce Mixture:
• 3 extra-large eggs, well beaten
• ½ cup chicken broth
• 1 tsp. Better Than Bouillon Chicken Base
• 1 cup milk

Directions

• 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.
• In large deep frying pan, melt butter and add celery, onion and seasonings. Sauté over medium heat for 5 minutes. Add ½ cup broth, cover and bring to a simmer. Simmer for 15 minutes, stirring only a few times.
• 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.
• Preheat oven to 325º F.
• Butter or spray a deep cast iron skillet or large casserole dish that has a lid.
• Add dried torn bread to a large bowl. Add turkey and butter/veggie mixture, and gently toss to mix. Pour broth/bouillon mixture over. Fold just until all is moistened and mixed, but dont over mix. You want the bread to hold up and not disintegrate. (I just do this by scooping and tossing with my hands). Let sit for 5 minutes to absorb all of the liquid.
• Pour and spoon into the prepared skillet or casserole dish, and cover with lid (or foil).
• Pop into preheated 325º F oven and bake for 1 hour.
• Remove lid and bake for 10 minutes longer. Remove from oven and cover until serving time. (Will stay hot for quite some time).
• Serve with mashed potatoes and ladle both with homemade gravy, and also a green vegetable such as green beans or mixed peas n carrots.