1/2 cup butter or margarine
1 large onion, diced
1 cup to 2 c diced celery w/leaves
15 cup toasted 1/2-inch bread cubes
1 1/2 tsp salt
1/4 tsp black pepper
1 tbsp dried sage *
1/2 cup chopped parsely
1 cup turkey stock, water, or milk
Directions
* or 1/4 cup minced fresh sage ===============================
Melt butter in large stockpot. Add onion and celery and cook until
vegetables are tender but not browned. Add to bread cubes in large
bowl. Add salt, pepper, sage, and parsley and toss until well mixed.
Add turkey stock and blend well. Use to stuff 12 to 14-pound turkey.
Bake leftover stuffing in lightly greased casserole at 325 degrees 45
minutes to 1 hour or until heated through.
Each serving contains about: 181 calories; 635 mg sodium; 22 g
cholesterol; 9 g fat; 20 g carbohydrates; 4 g protien; 0.3 g fiber.
46% of calories from fat.
Servings: 12 servings
Basic Bread Stuffing Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Recipes as a concept can be observed back into distant history, in fact as far back as the early Egyptians, and possibly even further than that. Having said that, generally, these early recipes were just basic hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to food historians is a series of stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, entrees and afters, a style of dining still practiced today. Aspicius also informs us how the early Romans used a good variety of herbs and spices, including many that are still in use today for example basil, mint and parsley. For the next few years, the wealthy families of Europe strove to serve the best banquets, and because of this the best chefs and their recipes were highly sought after. Nevertheless, it was during the 19th century that cookery and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, testing, and recording recipes of the day. By the advent of the twentieth century, recipe books were greatly in demand due to higher levels of literacy, people having increased spare time and being a little richer. The introduction of the TV brought us TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Basic Bread Stuffing recipe.
