Whether you call it dressing or stuffing, the bread-filled side dish is popular in Amish kitchens year-round. But on Thanksgiving Day, stuffing comes into its own with family traditions taking root.
It's not uncommon for huge roasters of stuffing to be brought to family gatherings. Or a lot of times Amish cooks will use these disposal foil pans, while perhaps wasteful they are handy for just baking and taking and then tossing the dish without a mess to clean up.
Homemade bread is used in many of these recipes and, as is often the case, each Amish family has their own version and variations
There are very elaborate stuffing recipes and then there are quick ones. Each are delicious in their own way. But if you are a busy Amish mom with a house full of children to take care of, each one with their different needs, then the time you have for elaborate recipes is limited. So a recipe for stuffing that is delicious but quick is coveted.
I just used a top-quality sliced bakery white bread. But most Amish cooks would, for a dish like this, use their own homemade bread. You'd want to use a fresh loaf for this. About two slices of cubed bread equaled one cup, so this took eight slices of bread. You wouldn't have to use white, you could use wheat bread or a multigrain bread. Not sure rye would taste good in this, though.
This is the bread after its been bathed in the egg and milk mixture. Once you pour it over the bread, stir and combine well so all the egg is distributed and mixed in with the milk. Well, ideally, you'll do that in a separate bowl before you pour over the bread.
The sage and parsley add a nice flavor. Don't do what I did and forget to add salt. Definitely needs salt. This would be really good with some gravy ladeled over it. You also could add some more spices to it, like some rosemary or thyme. But I think the parsley and sage in Delicious Amish Sage Stuffing is a really nice flavor combination.
🥘 Delicious Amish Sage Stuffing Ingredients
- 4 eggs
- 2 cups milk
- 4 cups soft bread cubes
- 4 tablespoons melted butter
- 1 tablespoon parsley, chopped
- 1 teaspoon onion, minced
- 1 teaspoon salt
- 1 tablespoon sage
📋 Instructions
- Beat eggs. Add milk. Pour over bread cubes.
- Combine butter and seasonings.
- Add to bread cubes and mix well.
- Bake in a casserole dish at 350 degrees for 45 minutes
🥘 More Amish Stuffing Recipes
🖨️ Full Recipe
Delicious Amish Sage Stuffing
Ingredients
- 4 eggs
- 2 cups milk
- 4 cups soft bread cubes
- 4 tablespoons melted butter
- 1 tablespoon parsley chopped
- 1 teaspoon onion minced
- 1 teaspoon salt
- 1 tablespoon sage
Instructions
- Beat eggs.
- Add milk. Pour over bread cubes.
- Combine butter and seasonings. Add to bread cubes and mix well.
- Filling can be baked in a casserole dish at 350 degrees for 45 minutes
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!
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!:)
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.
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..!
Susie
I tend to think of dressing as a Southern thing, but the main difference is the "bread". The dressing I am familiar with and have only ever had at Thanksgiving is made with cornbread. Generally, we cooked the cornbread the day before, then crumbled and mixed it with the rest of the ingredients on Thanksgiving day. It just took a short time to cook the final product. And, unlike stuffing, we never cooked it in the turkey. When our feast was ready, we cut the dressing into squares, piled them on a plate or platter and drenched the serving with gravy on our plates along with the turkey slices. Also, most stuffing seems to have sage as a standout ingredient, but I've never tasted dressing that had that.
Kevin Williams
Cornbread dressing (stuffing) is the BEST, there are some Amish recipes for it and I'll try to post some soon...
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^
Kevin
Cindy, thank you so much for the kind words! And thanks for stopping by!
Ms. Catherine Melba Alston Hardy
I Like
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?
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...
Brett Harbison
I would be interested in making this. Sounds very good.
Question: First ingredients state 1 teaspoon Sage, Recipe card states 1 Tablespoon Sage.
Which is correct; difference of 1 teaspoon vs. approximately 3 teaspoon.
Kevin Williams
Sorry, I corrected it, one tablespoon is what it should be!