4 cup cooked long grain rice*
2 cup chopped celery
1/4 cup chopped fresh parsley, -or- dried parsley
1/3 cup butter, melted
1/4 cup white wine or chicken broth
1 medium onion, chopped
1 lb bacon, crisply cooked cut into
1/4 tsp salt
1/4 tsp pepper
Directions
In a large bowl, stir together all ingredients. Use to stuff a 12 to
14 lb. turkey. Or, prepare HALF the recipe for a 4 to 5 lb. chicken,
duck, goose or 3 game hens. *Cooked wild rice can be substituted for
all or part of the long grain rice. To Prepare Cornish Hens: Prepare
HALF the above recipe. Clean and stuff 2 or 3 hens with the stuffing.
Melt about 1/2 cube butter. Put the hens in a small roasting pan or
baking dish. Preheat the oven to 375 degrees. Pour butter over top of
hens. Bake for 1 to 1 1/4 hours at 375 degrees, or until done to your
liking, basting frequently with butter/juices. Serve hot with fresh
green vegetables.
Servings: 12 servings
Bacon Rice Stuffing Recipe brought to you by Recipe Ideas
Categories: Meat; Pork; Rice; Vegetable
The History of Recipes
Historians have tracked the existance of recipes way back into distant history, certainly as far as the Egyptians, and maybe further still. Having said that, generally, these early records were just basic hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe discovered, according to food historians is a collection of ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. During the time of the Roman Empire a roman called Apicius assembled a few documents detailing recipes prepared by the Romans. In his works, Apicius recounts how the roman meals were divided into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Romans were skilled in the use of many different aromatic flavors, including many that are still in use today such as bay, mint and asafoetida. As our culinary historical trip moves on a few more years there were a couple of cookery books from the 14th Century - a cookery book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, they have no connection with the indian curry that is served today, but instead recipes for the types of food on the tables of the nobility of the period. In the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, including coriander, basil and rosemary. The introduction of these new foods and spices was responsible for an explosion in books on cooking, the majority of which are kept safe in private collections. Over the following few hundred years, the upper-class families of Wesstern Europe competed to lay on the best banquets, and consequentially the best cooks and their recipes were at a premium. Nevertheless, it was during the 19th century that fine cooking and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and recording popular recipes of the day. By the arrival of the 20th century, cookery publications were highly popular due to better eduction, people having more leisure time and having more money to spend. The introduction of television brings us TV cooks and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Bacon Rice Stuffing recipe.
