This family recipe, passed down from my mother, makes a moist and flavorful Amish bread stuffing from scratch every time. In the Amish and Mennonite communities where I grew up, this egg-and-celery style dressing was a Thanksgiving staple and commonly served alongside mashed potatoes or as part of a wedding meal. Traditionally baked or used to stuff poultry, I recently tested this recipe in a crockpot with excellent results, so both oven and slow cooker instructions are included below.
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Amish Bread Stuffing (crock pot or baked)
marilynpeight
Pin Recipe
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
- 1 1/2 teaspoons salt or as desired
- 1/2 teaspoon ground black pepper
- Old Bay seasoning to taste*
- few dashes celery salt or onion powder
- 4 large eggs
For stuffing casserole or bird-less stuffing:
- 2 cups shredded chicken optional
- 1 cup chicken broth
Instructions
Baked Method:
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Preheat oven to 350°F. Melt the butter in a large saucepan, add the diced onion and celery (or shredded carrots) and sauté until the onion is translucent.
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Place the fresh bread cubes in a medium mixing bowl. Add the sautéed vegetables, eggs, salt, pepper, Old Bay (if using), celery salt or onion powder, and any other seasonings. Mix thoroughly so the bread is evenly coated, then transfer the mixture to a 13×9-inch baking dish and cover with foil.
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Bake for about 45 minutes, stirring every 15–20 minutes. For a crisp top, remove the foil for the last 15 minutes. The stuffing is done when it reaches 165°F and the excess moisture is absorbed.
Crock pot / Slow cooker Method:
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Melt butter in a large saucepan and sauté the onions and celery (or shredded carrots) until the onions are translucent.
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Combine the bread cubes and remaining ingredients in a mixing bowl, mixing well to coat. Transfer the mixture to a 4–5 quart crockpot or slow cooker.
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Cover and cook on low for 3–5 hours, checking that the internal temperature reaches 165°F and the texture meets your preference. Cooking time will vary with crockpot size and batch quantity.
Notes
A typical seasoning I use is 1 teaspoon salt and 1 teaspoon Old Bay, omitting the final 1/2 teaspoon of salt from the ingredient list. Taste the mixture before adding eggs to avoid tasting raw egg; add eggs last when preparing. Adjust seasonings to your preference.
If you are not stuffing a bird, add the chicken broth and consider including the shredded chicken for a richer casserole-style stuffing. If you prefer to use dried bread cubes instead of fresh, increase the broth to achieve your desired moisture level.
Serve this stuffing with other favorites like Amish-style mashed potatoes and smoky crockpot creamed corn. For dessert, try an Amish pumpkin custard pie or Amish pumpkin whoopie pies to complete the meal.
Ingredients summary: Bread cubes (I typically use about 6 cups homemade bread and 3 cups store-bought whole wheat), butter, diced onion, shredded carrots (or diced celery), eggs, salt, black pepper, Old Bay seasoning to taste, celery salt or onion powder. For a casserole or unstuffed version, add shredded chicken and chicken broth as listed.
About using carrots instead of celery
Celery is traditional in Amish stuffing, but shredded carrots are a common and tasty substitute — it’s my husband’s preference and what I often use in the photos. They provide color, texture, and a subtle sweetness that complements the other flavors.
Step 1: Melt butter in a large saucepan, then add onions and celery (or shredded carrots) and sauté until the onions are translucent.
Scaling the recipe
This recipe scales easily and can be halved, doubled, or tripled. My mother used similar proportions when catering for up to 40 people, so adjust quantities to fit your needs and pan or crockpot size.
Step 2: Place the fresh bread cubes into a medium mixing bowl, add the sautéed vegetables and remaining ingredients, and mix well. Transfer to a 13×9-inch baking dish or a 4–5 quart crockpot and cover with foil or a lid.
Stuffing poultry
If stuffing a chicken or turkey, omit the shredded chicken and extra broth. Pack the stuffing loosely, and always verify that the stuffing reaches 165°F before serving. For a stuffed whole chicken using this recipe, use a meat thermometer to confirm doneness.
While fresh bread cubes are preferred in this recipe, dried bread can be used; if you choose dried bread, increase the chicken broth to reach your preferred moisture level.
Step 3:
Baked Method: Bake at 350°F for about 45 minutes, stirring every 15–20 minutes. Remove foil for the last 15 minutes for a crisper top. The stuffing is ready when it reaches 165°F and excess moisture is absorbed.
Crockpot Method: Cover and cook on low for 3–5 hours, or until the stuffing reaches 165°F and the texture is to your liking. A half batch in a smaller crockpot may finish in about 4 hours on low.
Storage: Uncooked stuffing can be refrigerated for 3–4 days if prepared ahead. Cooked stuffing keeps in the refrigerator for several days or can be frozen for 2–3 months in an airtight container.
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