This homemade Amish dressing (stuffing) is the perfect side dish for any meal. It's tender, moist, and full of classic, comforting flavor that everyone will love. Soft bread cubes soak up rich butter and savory broth, creating a deliciously satisfying texture in every bite.
With just a few simple ingredients, it's easy to make for family dinners, stuffing your Thanksgiving turkey, or any time you want a little taste of Amish-style homemade cooking. This stuffing will quickly become a favorite on your table.
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Why You'll Love This Amish Stuffing
- Rich, buttery flavor - Every bite is melt-in-your-mouth delicious.
- Tender, moist bread cubes - Soft, comforting, and perfectly cooked.
- Comforting, classic flavors - Onion, celery, and parsley create a familiar, heartwarming taste everyone loves.
- Versatile and crowd-pleasing - Perfect for holidays, family dinners, or anytime you want a comforting side dish.
- Old-fashioned Amish tradition - Simple, wholesome ingredients give it a true homemade, nostalgic feel.
Ingredients
- Bread cubes - The base of the dressing; day-old white or country bread works best. If your bread is fresh, simply toast it lightly to help it hold up and soak up all the buttery broth. Whole wheat or multigrain breads can be used for a heartier flavor and slightly denser texture.
- Butter & Crisco - Butter adds rich, classic flavor, while a touch of Crisco keeps the dressing extra soft and melt-in-your-mouth.
- Onion - Adds savory depth; red or sweet onions are best because they're milder and slightly sweet, giving flavor without overpowering the dressing.
- Celery - Finely chopped to add a gentle, classic freshness.
- Chicken broth - Keeps the bread moist and flavorful; low-sodium broth allows you to control the seasoning. (Milk or water can be used instead of chicken broth if desired.)
- Eggs - Bind the bread cubes together while keeping the dressing tender.
- Parsley - Adds a pop of color and a hint of freshness without changing the taste.
- Salt & pepper - Enhance and balance all the flavors.
Step-by-Step Instructions
- Prep the bread cubes - Using a bread knife, cut your bread into cubes if not pre-cut. If your bread is fresh, toast the cubes lightly in the oven at 325-350°F for approximately 15 minutes, stirring half-way through, until they're just firm but not browned. This helps them hold up better and soak up all the buttery broth.
- Cook the vegetables - In a large skillet, melt the butter over medium heat. Optional: Let the butter brown slightly for a richer flavor. Add the Crisco, chopped onion, and finely chopped celery. (I chop my celery and onion with my Ninja chopper.) Cook about 10 minutes or until veggies are softened.
- Mix the liquid ingredients - In a large bowl, whisk together the eggs, chicken broth, salt, pepper, and parsley. Stir in the sautéed vegetables and melted butter mixture.
- Combine with bread cubes - Add the toasted bread cubes to the bowl with the liquid mixture. Toss gently until all the cubes are evenly coated. Transfer the mixture to a greased baking dish. (A 9x13" pan or medium roaster should work well.)
- Bake - Cover the dish with foil and bake at 300°F for about 1 to 1 ¼ hour. Optional: Remove the foil for the last 5 - 10 minutes to brown the top lightly.
- Serve and enjoy - Fluff gently before serving. This Amish dressing is perfect for holidays, family dinners, or anytime you want a comforting, homemade side dish.
Variations for Amish Dressing
- Sausage Stuffing - Brown 1 pound of sausage and stir it into the bread filling mixture before baking for a heartier, savory flavor.
- Giblet Stuffing - A traditional variation: Many Amish cooks save the turkey or chicken giblets, chop them finely, cook them with the butter/veggies, and stir them into the stuffing for extra richness.
- Apple & Raisin Stuffing - For a slightly sweet twist, add a chopped apple and a handful of raisins or dried cranberries.
- Cornbread Dressing - Replace half the bread cubes with cornbread cubes for a different texture and a touch of sweetness.
- Herb Stuffing - Boost the flavor with fresh herbs like sage, rosemary, and thyme for a more aromatic, Thanksgiving-style dish.
- Carrot or Mushroom Add-In - Swap out one rib of celery for a grated carrot, or add a cup of finely chopped mushrooms for earthy depth.
- Chicken Dressing Casserole - Leftover chicken can be layered with this bread stuffing and baked together for an easy, comforting meal.
Amish Stuffing for Weddings
In Lancaster County, Amish weddings are big celebrations with lots of food, and they have a smart way to feed everyone without spending too much. Traditionally they serve turkey mixed with the stuffing (Roasht). This is a great way to stretch the meat, and feed a crowd without breaking the bank.
Roasht was also served at many holiday meals. My mom always stuffed her turkey with some of the filling, and then mixed a lot more stuffing with the meat after removing it from the bones.
This Amish dressing recipe is made to serve alongside turkey or chicken. However, if you're interested in the traditional Roasht method - where turkey and stuffing are baked together - you can check out my Wedding Chicken (Roasht) recipe to see how it's done.
Frequently Asked Questions
Yes, but it will change the flavor and texture. Milk adds a creamy, softer texture but a milder flavor, while water keeps it neutral and simple but can make the dressing less savory.
No, it's optional. Butter alone works, but a small amount of Crisco helps keep the dressing extra tender.
Yes! You can prepare the mixture a day in advance and store it in the fridge, then bake it the next day. (Cool before covering tightly.)
Yes, you can! Let the baked dressing cool completely, then transfer to an airtight container or freezer-safe bag. It will keep in the freezer for up to 2 months.
Reheating: Thaw in the fridge overnight, then bake at 300°F until warmed through, about 25-30 minutes. Cover with foil to keep it from drying out. If it seems too dry, add a bit more broth or milk.
Optional: brown the butter before adding the vegetables, add a bit of poultry seasoning, garlic powder, or fresh herbs like sage or thyme for a twist on the classic flavor.
More Amish Thanksgiving Dinner Recipes
- Creamy Mashed Potatoes
- PA Dutch Potato Filling
- Sweet Potato Casserole with Pecan Streusel
- Creamed Peas
- Creamed Celery
- Coleslaw
- Cranberry Salad
- Quick Dinner Rolls
- Pumpkin Custard Pie
- The Best Pecan Pie
- Pumpkin Roll
This homemade Amish dressing is a simple, old-fashioned stuffing recipe that is moist, tender, and full of comforting flavor. It pairs beautifully with roast turkey, chicken, or even pork chops, and is perfect for holidays, family dinners, or any Amish-style meal.
I hope you enjoy this Amish turkey stuffing as much as I do. If you try this recipe, I'd love it if you left a comment and star rating below. Thank you!
Perhaps you'd also like to try my Hamburger Stuffing Recipe.
Check out my YouTube channel at My Amish Heritage
📖 Recipe Card
Amish Dressing (Stuffing) Recipe
Ingredients
- 1 large loaf of white bread (approximately 3 - 4 quarts bread cubes)
- ½ pound butter (2 sticks)
- 1 tablespoon Crsico shortening
- 1 small red or sweet onion, chopped
- 1 - 2 cups celery, finely chopped (approx. 3 celery ribs)
- 4 large eggs, beaten
- ½ cup chicken broth or milk
- 1 teaspoon salt (or to taste)
- ¾ teaspoon black pepper
- ¾ teaspoon parsley flakes
Instructions
- Cut the loaf of bread into small cubes. Stale bread works great. If you are using fresh bread, you may want to toast the cubes on a large baking tray at 325°F for 10-15 minutes until firm.1 large loaf of white bread
- In a skillet or saucepan, melt the butter (for deeper flavor allow the butter to cook until lightly browned). Add the Crisco and melt.½ pound butter, 1 tablespoon Crsico shortening
- Finely chop the onion and celery, then add them to the butter and cook for approx. 10 minutes or until the veggies are softened.1 small red or sweet onion, chopped, 1 - 2 cups celery, finely chopped
- In a sparate bowl, whisk the eggs, then add the broth, salt, pepper, and parsley.½ cup chicken broth or milk, 4 large eggs, beaten, 1 teaspoon salt (or to taste), ¾ teaspoon black pepper, ¾ teaspoon parsley flakes
- Once the veggies are finished cooking, add the veggie/butter mixture to the egg mixture. Stir to combine.
- Pour the toasted bread cubes into a large bowl, pour the veggie/butter/egg mixture over the cubes and toss until coated. If it seems drier than you like, add a bit more broth or milk.
- Transfer to a well greased medium-sized roaster or 9x13" dish. Cover with foil and bake at 300°F for approximately 1 hour. Remove foil for last 5-10 minutes if desired.
- Fluff and serve warm.
- Store any leftovers, tightly covered, in the fridge for up to 4 days. Reheat and enjoy!
Anna
Love this simple, traditional Amish stuffing!