Ingredients
1 lb bulk sausage
3 medium chopped (1 1/2 cups)
2 loaves stale bread, cut into cubes
1 tbsp dried parsley flakes
1 1/2 tsp poultry seasoning
1 tsp salt
1/4 tsp pepper
17 oz can cream-style corn
Directions
Cook sausage in large skillet, stirring to break up, until browned.
Remove from skillet. Pour off all but 1/4 c. of sausage fat. Cook
onion in fat until soft.
Combine bread cubes with parsley, poultry seasoning, salt, and pepper
in a large bowl. Add onion mixture, sausage, and corn and toss until
well combined. Add broth until you get the desired consistency.
Submitted By BRIAN_MACFARLANE@CREST.SRHS.K12.NJ.US (BRIAN MACFARLANE)
On TUE, 21 NOV 95 114439 -0500
Servings: 1 recipe
Corn Sausage Stuffing Recipe brought to you by Recipe Ideas
Categories: Meat; Sausage
The History of Recipes
It is quite possible to follow the history of recipes way back into the far past, at least as far back into recorded history as the ancient Egyptians, and possibly even further. Having said that, sadly, these old cook books were just simple pictorial recipes for food preparation.
In fact, the oldest recipe discovered, according to academics is a series of stone tablets in 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 making anyone who tried it feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a collection of scripts describing recipes enjoyed by wealthy Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvres, main course and dessert, something that is very familiar to us today. Additionally, he tells us how the chefs of Roman times were skilled in the use of many spices and herbs, including a few you will know for example bay, rue and asafoetida. Later on, we have a couple of interesting books dating from the 1300s - a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these books are not about the indian food that appears on menues today, but instead recipes for the types of meals prepared by the cooks of the rich people of that period. Later on in the 1400s, knights returning from the crusades brought back many spices and herbs from the holy land, including spices such as coriander, parsley, and basil. These new spices and herbs caused a torrent in recipe publications, some of which are now in private libraries. For the centuries that followed, the upper-class families of Wesstern Europe competed with each other to serve up the most exotic banquets, and consequentially chefs and their recipes were at a premium. Even so, it wasn`t until the nineteenth century that haute cuisine and recipe publications became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, testing, and writing down recipes common in their social group. By the time we get to the 20th century, cooking books are in high demand, mostly due to better eduction, more spare time and having more disposable income. The introduction of the TV brings us cooking programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Corn Sausage Stuffing recipe.
