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    Home » Everything Amish » Plain Culture

    5 Amish Stuffing Recipes

    Published: Oct 18, 2017 · Updated: Nov 4, 2019 by Kevin Williams | Leave a Comment

    5 Amish Stuffing Recipes

    By Kevin Williams

    Try these 5 Amish stuffing recipes and make your meal a hit! With Thanksgiving looming and people beginning to figure out their menus and seating arrangements for the big meal (don't seat your ultra-liberal Aunt Florence next to the Rush Limbaugh-loving Uncle Ted), I figure it is not too early to beginning looking at some favorite dishes.

    SAUSAGE STUFFING

    1 small loaf of white bread

    1 pound sausage

    1 medium onion, chopped

    2 tablespoons sage

    3 eggs, beaten

    2 cups milk

    Tear bread into pieces into a large bowl as much as a day ahead.  Brown sausage and onion. Drain excess fat.  Add sage and sausage to the bread and toss all together. Pour beaten eggs and milk over all. Stir to moisten.  May bake in greased casserole dish or use to stuff a turkey. Bake at 300 until done.

    Here are some other Amish and Mennonite inspired stuffing recipes that would like to find a home on your Thanksgiving table!

    The Bishop's Amish Sage Stuffing - Yum

    AMISH SAGE STUFFING

    OLD MENNONITE SAVORY STUFFING
    2 slices of whole wheat bread, toasted

    1 apple, diced

    2 T of raisins

    4 stalks celery diced

    half a medium onion, diced

    ½ teaspoon of savory spice or poultry spice

    1 teaspoon of olive oil

    1 tablespoon of water.

    In a large non stick skillet, hand rub your teaspoon of olive oil.  Heat pan to medium high.  Now add the apples, celery, and onions; saute and brown; when crisp tender; pour in the water and put a lid on the pan to steam (use a pizza pan or a piece of tin foil if you don't have a big lid)  Cut up your toasted whole wheat bread into cubes; toss in the pan with the raisins and spice.  Toss  and serve. Yields 2 large servings or 4 smaller ones.

    MENNONITE CORNBREAD STUFFING

    12 tablespoons butter

    1 cup sugar

    3 large eggs, beaten

    1⅔ cup milk

    1¾ cup flour

    1 cup cornmeal

    4½ teaspoons baking powder

    1 teaspoon salt

    Preheat the oven to 350°F. Lightly grease a 9 by 13-inch pan and set aside. Cream the butter and sugar in a medium mixing bowl until light and fluffy. In a small bowl, combine the eggs and milk. In a third (medium) bowl, combine the flour, cornmeal, baking powder, and salt. Add the egg and cornmeal mixtures alternately to the butter mixture, stirring well between additions.  Set aside.

    1 small can creamed corn

    2 stalks of celery, diced
    1 sweet onion, diced
    3 Tbsp. fresh minced sage
    3 Tbsp. butter

    Saute in butter the celery and onion until translucent. Add the sage (substitute 1 Tbsp. dried sage if you can't get fresh) and saute for 1 more minute.Add everything, including the butter from the pan and creamed corn, to your cornbread batter.  Bake at 350 until a toothpick comes out clean.

    And lastly, try this staple in Amish country during the Thanksgiving season, something very popular at one of the most popular Amish-themed restaurant chains in the area:

    DER DUTCHMAN'S AMISH STUFFING

    « Amish Sunday Supper
    5 Old Brethren Recipes »

    About Kevin Williams

    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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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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