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
It is possible to follow the history of written recipes far back into ancient history, at least as far back into recorded history as ancient Egypt, and possibly even further than that. Interesting though that is, these, early records were just very basic hieroglyphic instructions for meal preparation.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history is a collection of ancient tablets in Sumerian describing 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 wonderful. Progressing into Roman times 25BC a roman called Apicius wrote a number of scripts detailing recipes enjoyed by wealthy Romans. In his publication, he tells us how the roman meals were separated into starters, entrees and desserts, something we still use today. Aspicius also recounts how the chefs of Roman times used many spices, including a few that are still present in modern kitchens like thyme, rue and asafoetida. Continuing our culinary historical journey, we find a couple of recipe books which were published in the fourteenth century : a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, they have no connection with the indian curry that is familiar to us all today, but instead recipes for the types of meals prepared by the chefs of the upper classes of that period. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and spices from the holy land, including basil and rosemary. The introduction of these new culinary ideas was responsible for an outbreak in recipe books, most of which are kept safe in private libraries. When we get to the twentieth century, cook books are highly popular as a result of better eduction, more leisure time and a general increase in wealth. |
We hope you enjoy this Almond Apple Wheat Bread Stuffing recipe.
