This Amish Turkey Stuffing recipe is a comforting, traditional casserole that blends soft bread cubes with potatoes, onions, poultry, eggs and milk, seasoned simply and baked to a golden finish.
Known in some places as Amish roast or “roasht,” this hearty dish is commonly served at Amish celebrations, especially in Lancaster County.
Because the dish already contains the poultry mixed into the stuffing, it stretches a meal while keeping everything in one pan — a practical, filling centerpiece for family gatherings.
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What makes this recipe so yummy
- Great way to use leftover Thanksgiving turkey or a rotisserie chicken.
- One-pan comfort food: proteins, starches, and seasonings baked together.
- Rich, satisfying, and easy to feed a crowd.
Groceries you’ll need: Ingredients
See recipe card below for exact quantities.
Recipe walkthrough: Instructions
This overview summarizes the main steps; follow the recipe card below for full details.
Hint: A rotisserie chicken works well if you prefer an easy shortcut — just debone and chop.
Recipe variations and substitute ideas
- Mashed potatoes — use mashed potatoes in place of cubed potatoes for a creamier texture.
- Poultry seasoning — swap for celery salt for a more traditional stuffing flavor.
- Brown butter — brown the butter first for a nutty, deeper flavor before drizzling over the bread.
- French bread — store-bought French or toasted bread cubes work if you don’t make your own loaf.
- Fresh herbs — mix in thyme, sage, or rosemary for bright, aromatic notes.
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Necessary gear: Equipment
I used a large roasting pan (about 15″) to hold the assembled ingredients comfortably.
More Amish recipes I think you’ll love
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Amish Pumpkin Pie Recipe
-
Amish Pumpkin Bread
-
Amish Cinnamon Rolls
-
Authentic Amish Mashed Potatoes
- Amish Peanut Butter Pie
- Amish Pie Crust Recipe
- Amish Fudge Recipe
Serve with a simple giblet gravy or pan drippings if desired.
How to store leftovers
Refrigerate leftovers in an airtight container for up to 4 days.
For longer storage, freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating.
Mel’s kitchen notes
This stuffing is excellent baked inside a turkey cavity or served alongside the bird. If stuffing the turkey, fill the cavity but reserve some to bake in a pan for the table.
About The Author
Melanie Cagle
Melanie is a professional food photographer and home cook who shares carefully tested recipes and tutorials on this blog.
Her work has appeared on national outlets and she recently competed on Food Network’s “100 Cooks.”
Frequently asked questions: FAQs
Eggs act as a binder, helping the mixture hold together and remain moist once baked.
Use any cooked poultry you have: breast, thigh, or leftover turkey all work well. Rotisserie chicken is a convenient option.
Thanksgiving Dressing Recipes
-
Mirliton Dressing
-
Cajun Rice Dressing
-
Cajun Cornbread Dressing
-
Emeril’s Baked Oyster Dressing
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Amish Turkey Stuffing Recipe
Equipment
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Large roasting pan (about 15″)
Ingredients
- 4 Each Yellow Potatoes peeled and cut into small cubes
- ½ Cup Salted Butter melted
- 1 Loaf White Bread cut into cubes
- 1 Each Yellow Onion diced
- 2 Ribs Celery diced
- 1 Each Rotisserie Chicken deboned and chopped
- 1 Cup Chicken Broth
- ½ Cup Fresh Parsley chopped
- 1 teaspoon Salt
- ¾ teaspoon Black Pepper
- ½ teaspoon Celery Salt
- 5 Each Large Eggs
- 4 Cups Whole Milk
Instructions
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Preheat oven to 450°F.
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Cook the cubed potatoes until tender, then drain.
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Arrange bread cubes on baking sheets, drizzle with melted butter, season with pepper, and bake for 10 minutes. Reduce oven temperature to 375°F when finished.
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In a large roasting pan, combine the toasted bread, drained potatoes, diced onion and celery, chopped chicken, parsley and seasonings. Pour the chicken broth over the mixture and toss to combine.
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In a separate bowl, beat the eggs with the milk until smooth, then pour evenly over the mixture in the roasting pan.
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Bake, uncovered, at 375°F for about 45 minutes, or until the top is golden and the mixture is set.
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Remove from oven and garnish with extra parsley if desired. Serve warm.
Notes
You can make homemade chicken broth from the carcass if preferred.
Nutrition
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