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 (crock pot or baked)
- 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
- 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.
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.
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!
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.
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.
Baked Method: Place Stuffing into a 13 by 9 inch baking dish and cover with foil. Bake for 45-60 minutes and remove from oven to stir, every 15-20 minutes.
Crockpot method: Place stuffing in a 4-5 quart crockpot. Cover and cook on low for 3-5 hours. I cooked my half batch in a 2.5 quart crockpot and it was done to preference in 4 hours on low.