Ingredients
8 tbsp unsalted butter
2 medium onions, finely diced
2 celery stalks, finely sliced
4 cup yellow cornmeal
1 1/2 cup all-purpose broth or low-sodium chi, cken broth
2 tsp salt
2 tsp freshly ground black pepper
2 tbsp fresh thyme leaves, -=or=- dried thyme
2 tbsp chopped fresh sage leaves =or=- dri, ed sage
Directions
MELT THE BUTTER in a large pot over medium heat on the stove. Add the
onion and cook 5 minutes, stirring occasionally. Add the celery and
continue to cook, stirring occasionally, for 10 minutes. Remove from
the heat and pour into a mixing bowl. Add the cornmeal, broth, salt,
pepper, thyme and sage and mix well. Remove the pot from the heat and
scrape mixture into a large mixing bowl. Place the mixing bowl,
covered, in the refrigerator and completely chill the stuffing before
stuffing a bird or freezing. To freeze, divide stuffing between 6
lidded plastic containers or airtight freezer bags, label and place
in freezer for up to 12 months. Defrost overnight in the refrigerator
or on the defrost setting of a microwave.
Servings: 4 servings
Cornbread Stuffing Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Recipes as an idea can be traced far back into history, in fact as far into history as ancient Egypt, and possibly even further. However, generally, these ancient recipes were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to historians is a series of tablets in the Sumerian language describing 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 anyone who drank it feel wonderful and blissful. During the time of the Romans a roman called Apicius wrote a number of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his publication, he recounts how the meals were divided into hors d`oeuvres, main course and afters, something that is very familiar to us today. Aspicius informs us how the early Romans made use of many different spices and herbs, including some familiar names like basil, rue and parsley. Later on, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab countries, including spices such as coriander, basil and rosemary. These new foods and spices caused an increase in manuscripts on food, some of which still exist in private cookery archives. Over the next few hundred years, the powerful and rich houses strove to serve up the most exotic meals, and as a consequence, chefs and their recipes were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, testing, and writing down recipes to allow everyone to enjoy them. When we get to the 20th century, cook books were greatly in demand mostly as a result of more people being able to read, more spare time and having more money. The arrival of TV gave us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Cornbread Stuffing recipe.
