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
It is possible to read the history of `recipes` back into the distant past, certainly as far back into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, these, old records were just simple hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe found, according to food historians is a collection of tablets in the Sumerian language which show 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 wonderful. Later on, in The time of the roman empire 25BC a man called Apicius assembled some documents detailing recipes enjoyed by wealthy roman citizens. In his works, he describes how the roman meals were separated into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the early Romans made use of many herbs, including a few that will be familiar to modern cooks such as thyme, rue and parsley. For the decades that followed, the powerful families of Europe competed to serve the most extravagent banquests, and as a result the best chefs and their recipes could command a high salary. However, it wasn`t until the 1800s that fine cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and publishing popular recipes of the day. The arrival of television brought us TV cooks and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Brigitte Sealing's Turkey Dumpling Casserole recipe.
