Apple & Prune Dressing Recipe

Ingredients

1 no ingredients


Directions

1/4 c Vegetable Oil 1 md Onion 2 Celery Stalks, chopped 2 Apples,
cored and chopped 16 Prunes, snipped into pieces 1 c Water 10 sl
Whole Wheat Bread Cubes, fresh (6 cups) 1 ts Dried Sage, crushed 1/4
ts Ground Cinnamon

Combine the oil, onion, celery and apples in a large skillet. Saute
for about 10 minutes, or until the vegetables are tender. Remove from
the heat. Add the remaining ingredients. Toss gently to mix well. Use
to stuff a 12- to 18-pound turkey or spoon the stuffing mixture into
an oiled 2-quart baking dish. When baking the stuffing in a
casserole, cover and bake in a 325k-degree oven for about 1 hour.

~End Recipe Export- "Then to the spicy nut-brown ale." - Milton

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~-- TMail v1.31.3


Servings: 16 servings

 

 

Apple & Prune Dressing Recipe brought to you by Recipe Ideas


Categories: Apple; Fruit; Salad


The History of Recipes

We are able to follow the history of written recipes far back into the distant past, in truth as far into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, generally, these early cookbooks were just primitive hieroglyphic or cunieform recipes for preparing meals.

In fact, the most ancient recipe found, according to experts in ancient history are a few ancient tablets in ancient Sumerian which show the baking 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 blissful.

Later on, in The time of the romans around 25BC a man called Apicius created a number of documents which described recipes prepared by wealthy roman citizens. He tells us how the roman meals were divided into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the Romans made use of a wide range of aromatic flavours, including a few you will know such as basil, fennel and asafoetida.

Later on in the 1400s, knights returning from the crusades brought us many new foods and herbs from the East, including spices such as rosemary and coriander. These new culinary innovations was responsible for an increase in publications on food, the majority of which still exist in academic collections.

For the decades that followed, the rich families of Wesstern Europe tried to lay on the most extravagent meals, and as a result chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the nineteenth century that fine cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and writing down the recipes that were being prepared for the better households.

By the time we get to the 20th century, cooking publications are increasing in popularity mostly as a result of increased literacy, leisure time and a general increase in wealth.

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We hope you enjoy this Apple & Prune Dressing recipe.

 


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