2 medium onions, diced
1 large green pepper, diced
4 cooking apples, diced
8 garlic cloves, minced
2 tbsp thyme leaves
1/2 lb margerine (or more)
1 salt & pepper
1 large bag seasoned stuffing mix
2 bunch scallions, diced
6 celery stalks, diced
2 cup pecan pieces
1 turkey giblets boiled, and diced
2 tbsp oregano, dried, -=or=- fresh oregano
3 tbsp worcestershire sauce
6 cup chicken stock
Directions
Melt the margerine in a large stock pot. Add the onions, escallions,
green pepper, (Some hot chili, or Jalapenpo, or Jamaican Scotch
Bonnet Peppers too, if you are adventurous-), celery, apples, pecans,
garlic, turkey g giblets, and all the spices and seasonings, and
saute in the margerine, (or butter, if you prefer) until the onions
are translucent, and the smell is driving you crazy. Add then the
stuffing mix, turn down the heat, and stir until it is well mixed,
taking care not to let the bottom burn. Add the chicken stock, until
you have the right texture and consistency. As soon as it is added,
turn the fire off, and set the dressing to cool, before stuffing the
turkey. Stuffs a 20 lb turkey
Servings: 20 servings
Apple Pecan Dressing Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Nut; Pecan; Salad
The History of Recipes
Written recipes as an idea can be observed back into the distant past, in truth as far into history as pharonic Egypt, and possibly even further than that. Having said that, these, ancient recipes were just very simple hieroglyphic recipes for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. Continuing our culinary historical journey, there are two interesting recipe books which were published in the 14th Century ; one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the indian food that is familiar to us all today, but instead descriptions of the types of meals eaten by the nobility of the time. Over the succeeding few hundred years, the powerful families of Wesstern Europe tried to serve up the most extravagent meals, and as a consequence, cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, trying out, and writing down recipes to help cooks of their time. The TV revolution brought us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Apple Pecan Dressing recipe.
