1 lb ground turkey
1/3 cup chopped onions
2/3 cup beef broth
1/4 cup chopped green peppers
2 tbsp flour
1/4 tsp salt
1/4 tsp rosemary
1 tbsp vegetable oil
1 can 8 oz tomato sauce
1/2 tsp salt
1/2 tsp sage
1 cl garlic
1/2 cup cornmeal
1/2 tsp baking powder
1 egg
1/4 cup milk
1 1/2 tsp vegetable oil
Directions
In a large, heavy skillet cook turkey in oil (or you can use vegetable
cooking spray) about 5 minutes or until lightly browned,stirring to
break up the meat. Add onions, tomato sauce, beef broth, sage, salt,
garlic, and peppers. Bring to a boil, and reduce heat and cover.
Simmer for 15 minutes, stirring occasionally. Meanwhile, mix the
cornmeal, flour, baking powder, salt, rosemary, egg, milk and oil.
Mix well and drop by tablespoons on top of the turkey mix. Cover and
simmer 10 minutes or until dumplings are firm.
Servings: 4 servings
Brigitte Sealing's Turkey Dumpling Casserole Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Casserole; Main Dish; Poultry
The History of Recipes
We are able to track the history of written recipes way back into antiquity, at least as far as early Egypt, and maybe even further. Interesting though that maybe, mostly, these ancient records were just simple pictorial recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to food historians is a series of tablets in the Sumerian language describing 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 anyone who tried it feel `exhilarated, wonderful and blissful`. Progressing into Roman times 25BC a roman called Apicius assembled a collection of documents detailing recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the meals were split into hors d`oeuvre, main meal and dessert, something we still use today. Aspicius tells us how the ancient cooks used many different aromatic flavors, including some that we all recognise for example basil, fennel and dill. Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from the holy lands, such as basil and rosemary. The introduction of these new herbs and spices prompted an eruption in recipe publications, most of which are now in academic collections. Over the succeeding few centuries, the upper-class families of Europe competed to offer the most extravagent banquests, and consequentially cooks and their collection of recipes were at a premium. Even so, it wasn`t until the 19th century that haute cuisine and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, trying out, and writing down the recipes of their peers. The TV revolution brings us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Brigitte Sealing's Turkey Dumpling Casserole recipe.
