2 cup granny smith apples chopped
1 1/2 cup sliced almonds blue diamond natural
3/4 cup onions, chopped
3/4 cup celery, chopped
4 tbsp butter or margarine
1 tsp cinnamon
1/2 tsp poultry seasoning
1/4 tsp salt
6 cup whole wheat bread cubes
1 cup raisins
1 egg, lightly beaten
1/3 cup apple cider or juice =up to=- cider, or juice
Directions
Saute apples, almonds, onion, and celery in butter for 5 minutes,
stirring frequently. Remove from heat. Stir in cinnamon, poultry
seasoning and salt. Toss together bread cubes and raisins; add apple
mixture. Stir egg in 1/3 (or 1/2) c apple cider; toss into bread
mixture. Add remaining apple cider if a moister stuffing is desired.
Use to stuff a 15 to 20 lb turkey, or two large roasting chickens.
Spoon any remaining stuffing into a lightly greased 9x5 loaf pan.
Bake, covered, during the last 30-40 minutes of roasting.
Servings: 10 servings
Almond Apple Wheat Bread Stuffing Recipe brought to you by Recipe Ideas
Categories: Apple; Bread; Breads; Fruit; Nut
The History of Recipes
Historians have traced the existence of recipes back into the distant past, certainly as far back as the ancient Egyptians, and possibly even further. In practice though, sadly, these ancient cook books were just basic pictorial recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history is a collection of stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. As our culinary historical trip moves to more modern times there are two interesting books which date from the 1300s - a book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the spicy food that we all know today, but rather descriptions of the types of food on the tables of the rich people of the period. Over the following few centuries, the powerful families of Europe competed with each other to serve the most exotic banquets, and because of this cooks and their recipes increased in prestige. Notwithstanding that, it was during the 19th century the formal cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, trying out, and writing down recipes to allow everyone to enjoy them. The introduction of television brought us cooking programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Almond Apple Wheat Bread Stuffing recipe.
