Ingredients
3 cup dried bread cubes
4 oz crumbled sausage, cooked
3/4 cup diced red apple
1/2 cup chopped onion
1/2 cup chopped walnuts
1/2 tsp rubbed sage
1 tsp rosemary leaves, crushed
3/4 cup water
1/3 cup margarine
Directions
Combine bread, sausage, apple, onion, walnuts and seasonings. Heat
water and butter or margarine until butter melts. Toss with bread.
Spoon into a 2 quart casserole dish. Cover and bake alongside turkey
during the last 45 minutes of roasting time. Serve with sliced turkey.
Servings: 8 servings
American Turkey Stuffing Recipe brought to you by Recipe Ideas
Categories: Poultry; Turkey
The History of Recipes
We are able to track the history of written recipes back into the distant past, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, sadly, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to historians is a collection of stone tablets in the Sumerian language which recount the baking 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. As we move into The time of the romans around 25BC a man called Apicius assembled a number of scripts detailing recipes enjoyed by wealthy Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into appetizers, main meal and afters, a style of dining still practiced today. This early Roman chef tells us how the ancient chefs used a good variety of spices and herbs, including a few that will be familiar to modern chefs like basil, rue and asafoetida. As we move on, there are a couple of recipe books published in the 14th Century : one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books have no connection with the spicy food that is popular today, but rather accounts of the types of food cooked for the upper classes of those days. Later, in the fifteenth century, the Crusaders brought back a variety of foods and spices from middle-east cuisine, including parsley, basil and rosemary. These new foods and tastes led to an explosion in manuscripts on cookery, many of which are now in private cookery archives. During the following few hundred years, the powerful families of Wesstern Europe competed to serve the most extravagent banquests, and because of this the best cooks and their collection of recipes were much in demand. However, it was during the 19th century that cooking and recipe collections became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, testing, and publishing recipes to help cooks of their time. By the advent of the 20th century, recipe publications were highly popular as a result of higher levels of literacy, more leisure time and having more money. The revolution that is television brought us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this American Turkey Stuffing recipe.
