Moist Amish Bread Stuffing (crockpot or baked)

This family recipe (passed down from my Mom) for Amish bread stuffing is made from scratch and comes out perfectly moist and flavorful every time! This style of dressing with eggs and celery was a must have Thanksgiving side, or part of the wedding meal with mashed potatoes and cooked celery in the Amish community we grew up in. I recently tested this recipe in a crockpot and it turned out perfectly moist! Even though the Amish in my old community didn’t use crockpots and this dressing is traditionally baked on its own or stuffed into a chicken or turkey, I also added the slow cooker instructions for this Amish Stuffing below the recipe.

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Amish Bread Stuffing Crockpot or baked

Amish Bread Stuffing (crock pot or baked)

marilynpeight
Moist and flavorful Amish bread stuffing, perfect as a side to your holiday meal or to use to stuff a chicken or turkey.
4.29 from 7 votes
Prep Time 20 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine Amish
Servings 8

Ingredients
  

  • 9 cups fresh bread cubes lightly packed
  • 1 cup butter
  • 3/4 cup diced onion
  • 1 1/2 cup shredded carrots or diced celery
  • 4 large eggs
  • 2 teaspoons salt scant
  • 1/2 teaspoon ground black pepper
  • Old bay seasoning to taste
  • few dashes celery salt or onion powder
  • 2 cups shredded chicken see note below
  • 1 cup chicken broth

Instructions
 

Baked Method:

  • Preheat oven to 350.
    Melt butter in a large saucepan, then add onions and celery and saute until the onions are translucent.
  • Place the fresh bread cubes into a medium sized mixing bowl and add the remaining ingredients. Mix well to combine the bread cubes with the seasonings and wet ingredients, then transfer to a 13 by 9 inch baking dish and cover with foil.
  • Bake the bread stuffing in the preheated oven for 45 minutes, removing from the oven and stirring every 15-20 minutes. For a crispier stuffing you can remove the foil at the last 15 minutes of baking. Once the stuffing has reached 165 degrees and has soaked up the excess moisture it is ready to enjoy!

Crock pot/slow cooker Method:

  • Melt butter in a large saucepan, then add onions and celery and saute until the onions are translucent.
  • Place the fresh bread cubes into a medium sized mixing bowl and add the remaining ingredients. Mix well to combine the bread cubes with the seasonings and wet ingredients, then transfer to a 4-5 quart crockpot/slow cooker.
  • Cover with a lid and cook on low for 3-5 hours until the internal temperature reaches 165 and the stuffing is cooked to preference. More Notes and Photos below.

Notes

If you wish to use this stuffing to stuff a chicken or turkey, you do not need to add the extra chicken broth or shredded chicken, because the chicken will soak up the extra moisture from the bird as it cooks. 
Keyword Amish, Bread stuffing, Slow cooker, Crockpot
Tried this recipe?Let us know how it was!

Try adding Amish Style Mashed Potatoes and Smoky Crockpot Creamed Corn to your meal. Don’t forget to add a family favorite: Amish Pumpkin Custard Pie or Amish Pumpkin Whoopie Pies for dessert!

Ingredients needed for this moist Amish bread stuffing: Bread cubes (I use around 6 cups homemade bread and 3 cups store bought whole wheat bread), shredded chicken, salted butter, chicken broth, onion powder, Old bay seasoning, onion, salt and pepper, eggs and shredded carrots.

Why not use celery in this bread stuffing?

Although celery is traditionally used in this Amish bread stuffing and is what we grew up with, it is my husbands preference to use shredded carrots. Shredded carrots work well as a replacement for diced celery and as you can see in the photos is what I always use as a substitution.

Step 1: Melt butter in a large saucepan, then add onions and celery and saute until the onions are translucent.

Can this recipe be doubled or tripled?

For the sake of testing this recipe, I used half a batch at a time as shown in the slow cooker and baked photos. This recipe is easily halved, doubled or tripled, as was often the case for my mother’s catering business where she fed up to 40 people at a time!

Step 2: Place the fresh bread cubes into a medium sized mixing bowl and add the remaining ingredients. Mix well to combine the bread cubes with the seasonings and wet ingredients, then transfer to a 13 by 9 inch baking dish or 4-5 quart crockpot and cover with foil.

Can I stuff a chicken or turkey with this Amish dressing?

If you wish to use this dressing to stuff a turkey or chicken you can omit the shredded chicken. Use a meat thermometer and be sure the stuffing reaches 165 inside of the poultry before consuming. See my recipe for Stuffed Whole Chicken using this Amish bread stuffing.

We always used fresh bread cubes in this stuffing, however, if you wish to use dried bread cubes you can, but will need to double or triple the chicken broth to preference.

Step 3:

Baked Method: Bake the bread stuffing in the preheated oven for 45 minutes, removing from the oven and stirring every 15-20 minutes. For a crispier stuffing you can remove the foil at the last 15 minutes of baking. Once the stuffing has reached 165 degrees and has soaked up the excess moisture it is ready to enjoy!

Crockpot method: Cover and cook on low for 3-5 hours until the stuffing reaches an internal temperature of 165 degrees (Fahrenheit) and is cooked to your preference. I cooked my half batch in a 2.5 quart crockpot and it was done to preference in 4 hours on low.

Storage options for this bread stuffing:

Uncooked stuffing can be refrigerated for 3-4 days if you wish to prepare it ahead of time for an event. Cooked stuffing can be kept in the refrigerator for several days as well, or it can be frozen for 2-3 months in an airtight container.

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6 thoughts on “Moist Amish Bread Stuffing (crockpot or baked)”

    1. Winona Ginter Johnston

      4 stars
      Hi Judy, I’m also from Lancaster County, Lancaster, PA, born & raised. I gave 4 stars because we never put in Old Bay; that’s only used for seafood. This recipe pretty true to Amish/Mennonite filling (aka stuffing, dressing) Winona Ginter Johnston

  1. Pingback: Amish Style Mashed Potatoes (Slow Cooker) – This Mom Cooks

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