This Amish Turkey Stuffing Recipe is a classic dish, made up of delicious bread, onions, potatoes, chicken, eggs and milk with the perfect amount of seasoning.
It's a popular dish served at Amish weddings (particularly in Lancaster County), also known as Amish roast (or roasht).
Amish stuffing is already full of the chicken (or turkey), it helps stretch the meal further by mixing it all together. In fact, in a lot of Amish homes, this dish would be served instead of roasting a turkey separately and serving with stuffing or dressing on the side.
❤️ Why you'll love it
- It's a great way for using a leftover Thanksgiving turkey you may have.
- It's a one pot meal - all your protein and starches all together.
- It's great comfort food. Very filling.
- Loaf of Bread (stale bread is best)
- Cooked Chicken (or turkey)
- Sweet Onion
- Fresh Parsley
- Chicken Broth or chicken stock
- Black Pepper
- Celery Salt
See recipe card at the bottom of this post for quantities.
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Cook potatoes until tender then drain.
- Step 2: Lay out the homemade bread cubes on a baking sheet (or two).
- Step 3: Drizzle with the melted salted butter and bake until golden brown.
- Step 4: To a large roaster add the toasted bread, potatoes, chicken meat, celery, onions, parsley, seasonings.
- Step 5: Pour over the chicken broth then toss together.
- Step 6: In another bowl, beat the eggs and milk together.
- Step 7: Pour all over the bread mixture, evenly.
- Step 8: Bake in the oven until a nice golden brown (about 45 Minutes).
Hint: If you don't often cook your own chicken, feel free to use a Rotisserie chicken for this recipe - makes things much easier.
🔄 Substitutions and Variations
- Mashed Potatoes - instead of potato cubes.
- Poultry Seasoning - instead of just celery salt.
- Brown Butter - browning your butter before drizzling onto the bread will give it a great nutty flavor.
- French Bread - if you don't make homemade bread use this (or text toast bread).
- Fresh Herbs - Any mixture of fresh herbs tastes great with a stuffing.
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I used a nice big 15" roasting pan for this recipe, it holds the ingredients nicely.
I have an affiliate link in the recipe card below.
📘 More Amish Recipes
- Amish Pumpkin Pie Recipe
- Amish Pumpkin Bread
- Amish Cinnamon Rolls
- Amish Mashed Potatoes
- Amish Peanut Butter Pie
- Amish Pie Crust Recipe
- Amish Fudge Recipe
Store this Amish Turkey Stuffing recipe in an airtight container in the refrigerator for up to 4 days.
It's a great recipe to freeze. Store in a freezer safe container and freeze for up to 3 months.
Expert Tip: This recipe is also great for stuffing your turkey. Fill the cavity of the turkey as much as you can with the stuffing then serve the remainder on the side.
The eggs help hold or bind the ingredients together nicely. If you don't use eggs, it's likely the ingredients will become crumbly.
You can use any form of chicken meat (or nice and moist turkey). If you have some breasts, or thigh meat.... just use what you have, or can get. I love to use a Rotisserie chicken, just to make things easier.
If you’ve tried this Amish Turkey Stuffing Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
- 4 Medium Yellow Potatoes, peeled a cut into small cubes
- ½ Cup Salted Butter, melted
- 1 Loaf of White Bread, cut into cubes
- 1 Yellow Onion, diced
- 2 Ribs Celery, diced
- 1 Cooked Chicken (deboned and chopped)
- 1 Cup Chicken Broth
- ½ Cup Parsley, chopped
- 1 teaspoon Salt
- ¾ teaspoon Black Pepper
- ½ teaspoon Celery Salt
- 5 Large Eggs
- 4 Cups Whole Milk
- Preheat oven to 450°F.
- Cook the cubed potatoes until tender.
- Arrange the cubed bread on a baking sheet (I used two). Drizzle the melted butter over the bread and mix if needed to distribute the butter better. Season with black pepper.
- Bake the bread in the oven for 10 minutes and remove. Turn down the oven to 375°F.
- Add the toasted bread, drained potatoes, diced onions and celery, chopped chicken, seasonings and parsley to a large roasting pan. Pour the chicken broth all over.
- Toss those ingredients together to evenly mix.
- In a separate bowl, beat the eggs with the milk.
- Pour evenly all over the bread mixture.
- Place the roasting pan into the oven and cook, uncovered, for 45 minutes, or until golden brown.
- Remove from the oven and garnish with a little more parsley, if desired.
Although I use a chicken in this recipe, it's a great recipe with leftover turkey.
You could make your own chicken broth using the carcass of the chicken, see my chicken broth recipe here.
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Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 391Total Fat 15gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 6gCholesterol 113mgSodium 756mgCarbohydrates 49gFiber 3gSugar 9gProtein 14g