Ingredients
BILLS20086
8 cup corn bread stuffing mix, or your favorite fresh m
3/4 cup pitted prunes, halved
2/3 cup dried apricots, halved
1/2 cup triple sec, warmed
1 tbsp unsalted butter
1 large onion, finely chopped
2 garlic cloves, thin sliced
1 cup chicken broth
Directions
If making your own cornbread, prepare according to your recipe. Cool
in pan on rack to room temperature. Cut into 1" cubes. Place on
baking sheet and bake in preheated 350~ oven for 12 minutes to dry.
Combine prunes and apricots in a bowl. Add warmed triple sec. Heat
butter in a large skillet over low heat. Add onion and garlic; saute
12 minutes or until very soft. Transfer to a very large bowl. Add
corn bread cubes, chicken broth and fruits along with triple sec.
Stuff turkey according to directions on turkey. Can also be made in a
9x13" greased baking dish. Bake, covered, in preheated 350~ oven for
35-40 minutes. Uncover last 10 minutes of baking for a crispy top.
Servings: 10 cups
Corn Bread & Dried Fruit Stuffing * Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit
The History of Recipes
Experts have found proof that recipes existed back into the distant past, in fact as far as the ancient Egyptians, and quite possibly further than that. However, in the main part, these early records were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, are a few 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 drinkers feel `exhilarated, wonderful and blissful`. Closer to modern times, there are a couple of books which date from the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these have no connection with the curry that appears on menues today, but instead recipes for the types of food on the tables of the upper classes of those days. During the succeeding few centuries, the powerful families of Wesstern Europe strove to lay on the most exotic banquets, and consequentially the best cooks and their recipe collections were highly sought after. Nevertheless, it wasn`t until the 19th century that fine cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and recording recipes of the day. By the arrival of the 1900s, recipe publications were starting to become popular mostly due to better eduction, people having increased free time and being a little richer. |
We hope you enjoy this Corn Bread & Dried Fruit Stuffing _ recipe.
