1 lb pork sausage
8 cup dry bread cubes
2 cup thinly sliced celery
1 cup chopped onions
8 oz canned sliced mushrooms
1 cup slivered almonds, roasted
1 tsp poultry seasoning
1/2 cup liquid from canned mushrooms
1 egg, slightly beaten
Directions
To roast the almonds, place in oiled pan on stove & stir frequently
until golden. Brown sausage in fry pan, breaking it apart as it
cooks. Add the sausage, drained, but reserve the drippings in the
skillet, to the bread cubes. Add the celery, onions, & mushrooms to
the drippings in the skillet & cook until tender-crisp. Stir into
sausage mixture, along with the almonds & poultry seasoning. Heat
mushroom liquid ~ pour over dressing. Add egg, & toss until mixed
thoroughly. This makes enough for a 20 lb. bird.
Servings: 12 servings
Almond-Sausage Stuffing Recipe brought to you by Recipe Ideas
Categories: Meat; Nut; Sausage
The History of Recipes
Academics have tracked the existence of recipes far back into the distant past, in fact as far back as the Egypt of the Pharoahs, and quite possibly further than that. However, generally, these old records were just simple hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to food historians are a few 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 having made anyone who drank it feel blissful and exhilarated. Progressing into The time of the romans 25BC a roman called Apicius created a few documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. This early Roman chef informs us how the ancient cooks made use of a wide range of aromatic flavours, including a few that are still present in modern kitchens for example thyme, fennel and parsley. In the 15th century, people returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including spices like coriander, parsley, basil and rosemary. These new foods and spices created an outbreak in books on cookery, many of which are now in academic collections. The introduction of television gave us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to search through thousands of recipes just like those on our site. |
We hope you enjoy this Almond Sausage Stuffing recipe.
