Amish Roasht (PA Dutch chicken and stuffing) is a classic Lancaster County comfort dish of tender chicken or turkey mixed into rich, buttery bread dressing and baked until hot and flavorful. Hearty and nostalgic, it showcases the simple, satisfying flavors of traditional Amish cooking.
Commonly served at Amish weddings in Lancaster County, Pennsylvania, Roasht is also a favorite for holidays such as Thanksgiving and Christmas. Frugal and filling, this dish stretches a modest amount of meat into a crowd-pleasing meal that keeps everyone coming back for seconds.
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Why You’ll Love This Amish Roasht Recipe
- Feeds a crowd – Ideal for holidays or large family dinners; it stretches meat into a plentiful, economical main dish.
- Make-ahead friendly – Assemble it a day ahead and bake when you’re ready to serve.
- A Pennsylvania Dutch classic – A familiar dish at Amish weddings and community gatherings across Lancaster County.
- Comfort food at its best – Browned butter, tender poultry, and soft bread create a warm, homey flavor in every bite.
Ingredients for “Roasht”
- Cooked chicken or turkey – Roasted and shredded or chopped; about six cups of cooked meat is typical.
- Bread – Cubed day-old bread forms the base and soaks up the butter and seasonings.
- Celery – Finely chopped for a bit of freshness and texture.
- Onion – Finely chopped to add savory depth.
- Eggs – Beaten eggs help bind the stuffing and provide moisture.
- Milk – Softens the bread and adds creaminess (chicken broth can be used instead if preferred).
- Salt – Enhances the flavors.
- Black pepper – Adds mild warmth.
- Parsley flakes – For a touch of herb brightness and color.
- Browned butter – The key flavor element; browning the butter brings a nutty richness to the dish.
These straightforward ingredients combine into a satisfying Amish-style chicken-and-stuffing casserole that’s perfect for gatherings and holiday meals.
Amish Wedding Chicken/Turkey
Amish Roasht is simply roasted poultry that has been removed from the bones, cut into small pieces, and mixed with a large batch of stuffing. Serving the meat and stuffing combined is a practical tradition—stretching the meat so meals feed more people.
Some families stuff part of the dressing into the bird before roasting; after the turkey or chicken is cooked, that stuffing is combined with additional dressing and the meat to create a full roaster of Roasht. At large events like weddings, the roast is often prepared the day before and reheated for serving.
Use Chicken or Turkey
This recipe works well with either chicken or turkey. A whole turkey is traditional for larger crowds, but a whole chicken is convenient for a smaller family-sized batch. The recipe below is scaled for a whole chicken, yielding about six cups of cooked meat.
Roast the bird until cooked through, let it cool slightly, and remove the meat from the bones. Chill the meat thoroughly if you won’t be assembling and baking right away, then cut into bite-sized pieces before mixing with the stuffing.
If you need instructions for roasting a chicken, use your preferred method or a trusted roasting guide. Aim for about 6 cups of cooked, chopped poultry for this recipe.
How to Make PA Dutch Stuffing
- Cut a loaf of bread into small cubes. Spread the cubes on a large baking sheet and toast in a 350°F oven for about 20–25 minutes, until dry and lightly golden.
- Finely chop the celery and onion (or pulse them in a chopper). Measure about 2 cups of celery and roughly 1/4 cup onion.
- In a bowl, combine the chopped celery and onion with beaten eggs, milk, salt, pepper, and parsley; mix until blended.
- Melt butter in a saucepan and cook until it turns light brown and acquires a nutty aroma—this is your browned butter.
- Place the toasted bread cubes in a large bowl, pour the vegetable-and-egg mixture over them, add the browned butter, and mix thoroughly so the bread soaks up the flavors.
Baking Amish Chicken and Stuffing
Combine the prepared stuffing with the chopped chicken or turkey and place the mixture in a well-greased roaster or baking dish. Cover and bake at 250°F for 1½ to 2 hours, stirring occasionally, until heated through.
If the mixture looks dry while baking, add a small amount of hot water or chicken broth—avoid making it soggy. Reserve any pan drippings or chicken broth to make gravy.
Serve the Roasht with gravy, mashed potatoes, and creamed celery for a classic Amish wedding-style meal.
Amish wedding meals are known for generous, homey dishes like this one—so many tasty options it’s worth attending for the food alone.
Amish Weddings
Growing up in a New Order Amish family, I didn’t always experience the same wedding menu served by the Old Order communities. Old Order Amish weddings commonly feature consistent, familiar dishes that guests recognize—Roasht being one of them. These meals reflect community tastes and traditions.
Amish Food Lancaster, PA
Amish cooks in the Lancaster region have signature dishes and preparations. Roasht—serving roasted poultry mixed directly with dressing—is a local tradition for holidays and special gatherings. Variations exist across regions, so some Amish communities may not serve Roasht as commonly as in Lancaster.
More Amish Wedding Dinner Recipes
Round out an Amish-style wedding meal with side dishes like creamed celery, creamed peas, creamy mashed potatoes, coleslaw, dinner rolls, homemade donuts, pudding, and pies. These comforting dishes pair beautifully with Roasht for a satisfying feast.
📖 Recipe Card
Amish Roasht Recipe (Lancaster Amish Wedding Food)
Pin Recipe
Ingredients
- 1 (6 – 8 lb.) chicken about 6 cups cooked, cut into small pieces
- 1 loaf bread about 1 gallon of cubes
- 2 c. celery, finely chopped
- 1 small onion, finely chopped about 1/4 cup
- 2 eggs, beaten
- 1/2 c. milk
- 2 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. parsley flakes
- 2 sticks butter, browned about 1/2 lb.
Instructions
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Roast the chicken and remove the meat from the bones. Cut into small bite-sized pieces and set aside.
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Cut the loaf of bread into small cubes and spread them on a baking tray. Toast at 350°F for 20–25 minutes until dry and lightly golden.
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Finely chop celery and onion. Combine them with beaten eggs, milk, salt, pepper, and parsley; stir to mix.
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Melt butter in a pan and continue cooking until it takes on a light brown color and a nutty aroma.
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Place toasted bread cubes in a large bowl. Pour the vegetable-and-egg mixture and the browned butter over the bread and mix well. Add the chicken and combine thoroughly.
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Transfer the mixture to a well-greased roast pan and cover.
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Bake at 250°F for 1½–2 hours, stirring occasionally. If the mixture becomes too dry, add a little hot water or chicken broth.
Notes
If you prepare the chicken in advance, chill it properly before combining with the stuffing. Keep chicken loosely covered until chilled.
Serve with gravy and mashed potatoes for a traditional presentation.
*Nutrition values are approximate.