5 Amish Stuffing Recipes

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!

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