1 lb fresh mushrooms
10 bunch green onions
1 cup butter or margarine-2 sticks
12 cup coarse soft white-bread
1 crumbs (24 slices)
1 tsp salt
Directions
1. Wash mushrooms and trim; chop caps and stems. (There will be
about 5
1/2 cups.)
2. Trim onions and slice. (There will be about 6 cups.)
3. Saut, mushrooms and onions in butter in a large frying pan 10
minutes,
or just until wilted. Pour over bread crumbs in a large bowl;
sprinkle
with salt; toss lightly until evenly moist.
Makes approximately 10 cups or enough to stuff a 12-pound bird.
Source: Family CIrcle Illustrated Library of Cooking
Typed for you by Lois Flack, Cyberealm BBS, Watertown, NY.
Servings: 1 servings
Mushroom Stuffing [For 12-Pound Turkey] Recipe brought to you by Recipe Ideas
Categories: Mushroom; Poultry; Vegetable
The History of Recipes
Written recipes as a concept can be found back into ancient history, at least as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Having said that, generally, these early records were just very basic hieroglyphic recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to academics is a collection of clay tablets in ancient Sumerian 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 those who drank it feel `wonderful`. Continuing our culinary historical journey, there are some interesting books from the 1300s : a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the curry that is served today, but instead accounts of the types of food served to the upper classes of those days. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, including spices such as coriander, parsley, basil and rosemary. These new foods and tastes created a surge in manuscripts on food, some of which are kept safe in private cookery archives. Over the succeeding few hundred years, the wealthy families of Wesstern Europe strove to offer the best banquets, and because of this chefs and their collection of recipes were at a premium. However, it wasn`t until the 1800s that formal cookery and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to assembling, testing, and recording recipes to help cooks of their time. When we get to the twentieth century, recipe publications are greatly in demand due to higher levels of literacy, leisure time and having more disposable income. The TV revolution brought us TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to search through thousands of recipes just like those on this site. |
We hope you enjoy this Mushroom Stuffing [For 12 Pound Turkey] recipe.
