Ingredients
12 tbsp butter
2 1/2 cup onion, yellow
3 apples, cored
1 lb sausage, bulk breakfast
3 cup cornbread, homemade
3 cup bread, whole-wheat
3 cup bread, french
2 tsp thyme, dried
1 tsp sage, dried salt and pepper
1/2 cup parsley,italian, chopped
1 1/2 cup pecan halves
Directions
Prepare ingredients: Core apples and cut into chunks. Do not peel.
Jonathan and Winesap are good choices. Breads should be coarsely
crumbled. 1. Melt half the butter in a skillet. Add chopped yellow
onions and cook over medium heat, partially covered, until tender and
lightly colored, about 25 minutes. Transfer onions and butter to a
large mixing bowl. 2. Melt remaining butter in same skillet. Add
apple chunks and cook over high heat until lightly colored but not
mushy. Transfer apples and butter to the mixing bowl. 3. Crumble the
sausage into the skillet and cook over medium heat, stirring, until
lightly browned. With a slotted spoon, transfer sausage to the mixing
bowl and reserve the rendered fat. 4. Add remaining ingredients to
the ingredients in the mixing bowl and combine gently. Cool
completely before stuffing the bird; refrigerate if not used
promptly. 5. if you do not wish to actually stuff the bird (goose or
duck, for example, can make the stuffing greasy), spoon it into a
casserole. Cover casserole and set into a large pan. Pour got water
around the casserole to come halfway up the sides. Bake for 30 to 45
minutes at 325øF., basting occasionally with the cooking juices from
the bird or with the reserved sausage fat if necessary.
Enough stuffing for a 20-pound turkey, to make 12 to
14 portions.
Servings: 12 servings
Cornbread-Sausage Stuffing With Apples Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit; Meat; Sausage
The History of Recipes
Written cooking instructions as an idea can be found back into antiquity, at least as far into history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, generally, these old cookbooks were just primitive hieroglyphic recipes for preparing meals.
In an interesting twist, the oldest recipe found, according to experts is a collection of tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire around 25BC a man called Apicius compiled a collection of documents detailing recipes cooked by his fellow Romans. In his scrolls, Apicius recounts how the meals were separated into appetizers, entrees and desserts, a style of dining still practiced today. This early Roman chef recounts how the Romans made use of a wide range of herbs, including a few that will be familiar to modern cooks for example basil, rue and asafoetida. Later on, there are a couple of interesting books which were published in the 14th Century - one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these are not about the spicy food that we all know today, but instead descriptions of the types of food enjoyed by the upper classes of the time. Later on in the 1400s, knights returning from the crusades brought us many foods and herbs from the holy lands, including coriander, parsley, and basil. The introduction of these new culinary ideas prompted an increase in manuscripts on cookery, most of which are now in academic collections. For the centuries that followed, the wealthy families of Wesstern Europe competed with each other to serve up the most extravagent meals, and consequentially the best cooks and their recipes were greatly in demand. However, it wasn`t until the nineteenth century that cooking and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, verifying, and publishing recipes common in their social group. By the time we get to the 20th century, recipe publications are in high demand, mostly as a result of better eduction, people having more leisure time and having more money. The introduction of the TV brought us cooking programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Cornbread Sausage Stuffing With Apples recipe.
