Ingredients
1 (16 oz) load french bread,
1 .cut into 1 inch cubes
3 tbsp reduced-calorie stick
1 .margarine
1 1/2 cup chopped celery
3/4 cup chopped onion
1/4 cup water
1/2 tsp salt
1/2 tsp rubbed sage
1/2 tsp dried thyme
1/4 tsp pepper
1 (10 1/2 oz) can low-salt
1 .chicken broth
1 vegetable cooking spray
Directions
Place bread cubes in a layer on a jelly-roll pan. Bake at 350F for 12
minutes, or until toasted; place in a bowl. Melt margarine in a
saucepan over medium heat. Add celery and onion; saute 10 minutes.
Remove from heat; stir in water and next 5 ingredients (water through
broth). Add the bread cubes, tossing to coat; spoon into a 2 quart
case role coated with cooking spray. Cover; bake at 375F for 30
minutes. Serving size = 1/2 cup.
Source: Cooking Light Magazine, Nov/Dec 1995
Servings: 10 servings
Cooking Light's Bread Stuffing Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite possible to follow the history of written cooking instructions back into antiquity, in fact as far back into recorded history as the Egyptians, and quite possibly further than that. However, in the main part, these old cookbooks were just primitive pictorial recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to academics is a collection of ancient tablets in the Sumerian language which recount the preparation 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 drank it feel exhilarated. As we move into Roman times around 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes prepared by the Romans. In his works, he describes how the meals were split into starters, entrees and dessert, a very modern way of dining. Additionally, he tells us how the ancient chefs were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs such as basil, mint and dill. Later, in the 15th century, the Crusaders brought back many new foods, spices and herbs from middle-east cuisine, including basil and coriander. These new herbs and spices was responsible for a surge in publications on food, most of which are now in private libraries. The revolution that is television brought us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting us all to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Cooking Light's Bread Stuffing recipe.
