Ingredients
2 cup cold water
6 cup crumbed cornbread
6 sl cubed 1-in bread
1/4 cup water
1/2 tsp salt (opt)
1/2 tsp ground pepper
1/2 cup butter or margarine
1/2 lb bulk pork sausage
2 cup celery, chopped
1 onion, chopped fine
Directions
YIELDS 9 CUPS OR ENOUGH FOR A 12 LB TURKEY (22 LB 1986)
Place reserved giblets in saucepan with 2 cups water; cover, and
simmer 1-2 hours or until giblets are tender. Remove from broth,
reserving 1 cup of broth. Chop giblets; set aside. Combine cornbread
and bread cubes in a large mixing bowl; add 1/4 cup water, salt and
pepper. Set aside. Melt butter in a large skillet; add sausage,
celery, and onion. Saute 3 minutes. Cover, and cook an additional 30
minutes or until sausage is browned and vegetables are tender; stir
frequently. Remove from heat; stir in bread mixture. Add reserved
giblet broth and giblets, mixing well.
NOTE: 2 packages of Martha White Cornbread Mix, baked ==6 cups
stuffing.
Yield: 9 cups or enough for a 12 lb turkey. Thanksgiving 1986, I
stuffed a 22 lb turkey.
Deidre Ann Penrod, Prodigy Food & Wine Board
Servings: 12 servings
Cornbread Stuffing~ 1986 Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions far back into the far past, at least as far as ancient Egypt, and quite possibly further than that. Having said that, mostly, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to experts are a few tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Progressing into The time of the romans around 25BC a roman called Apicius created a number of documents describing recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. This early Roman chef recounts how the cooks of Roman times made use of many herbs, including a few that are still present in modern kitchens for example basil, mint and parsley. During the next few hundred years, the families of Europe competed with each other to serve up the most exotic meals, and because of this the best cooks and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the 19th century that fine cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, verifying, and recording recipes common in their social group. By the advent of the 1900s, cookbooks were in high demand, mostly due to higher levels of literacy, more leisure time and disposable income. Like it or not, the introduction of TV gave us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Cornbread Stuffing~ 1986 recipe.
