About the author


Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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  1. Christine

    The stuffing looks great. I love the stuffing as much as the turkey on any holiday. How many cups of bread cubes do you think 2 quarts amounts to?I can’t wait to try this. Im going to be making it with one of those “Sunday Roaster” giant chickens. Can’t wait!

    1. Kevin

      Christine, thanks for catching that, I saved everyone the hassle of converting to cups and just changed the bread about to “4 cups”, good luck with the recipe!:)

      1. Cherie

        Last time I checked one quart was 4 cups. So converting two quarts to cups would yield 8 cups.

        It looks delicious and I’m looking forward to trying it.

      2. SueAnn

        In liquid measure-that would be correct…in dry measure…4c..is really the correct amount..for the size pan shown..and the eggs and milk ratio…this is more like a bread pudding..than a true stuffing…you can call it stuffing..what the hey…but using the fresh bread cubes…makes it more “pudding” by the way the milk and eggs are absorbed..way too moist for a true stuffing…if you go by the old recipes….but it turned out well….take the onions and sage out and add some sugar and you would have a bread pudding..!

  2. Sue

    I was reading about the milk soup.When I was a kid-we would use the left over coffee to make that-we used moms biscuits.It was so good,especially for breakfast.I love getting all the recipes.Thank you.

  3. cindy coffman

    This stuffing is almost exactly the same as my mother in laws recipe from the depression era and always a HUGE hit in our home I love this site thank you for sharing all these wonderful recipes with me/us 🙂 ^j^

    1. Kevin

      Cindy, thank you so much for the kind words! And thanks for stopping by!

  4. Ms. Catherine Melba Alston Hardy

    I Like

  5. sharon collins

    The Amish Bread Stuffing I had in Fertility Pa, was absolutely delicious but appeared to be nothing more than bread cubes moistened with a thin gravy or sauce. I saw no signs of any herbs, celery, or onions that one finds in most regular stuffings. Any ideas what that could have been?

    1. Kevin

      Sharon, interesting. You have me curious, I’d like to know. Maybe one of our readers will. My money would be on a milk gravy, since those tend towards the thinner side and would be good on bread…


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