Ingredients
1 loaf portuguese bread (or italian b, read)
1/4 lb chourico sausage (or more) (or use, garlic sausage)
1 liver and gizzard from turke
1 large onion, chopped
2 tbsp olive oil
2 garlic cloves, chopped
1/4 cup chopped parsley
1 tsp black pepper
1/2 tsp paprika
2 eggs, beaten
Directions
Soak bread in water until soft. Squeeze dry and break up. Set aside.
Simmer sausage, liver, and gizzard in water until tender. Drain and
set aside. In a large frying pan saute onion in oil until soft. Add
Garlic and parsley. Stir in spices and meat. Add beaten eggs.
Return all ingredients to frying pan and cook until mixture is
slightly dry before stuffing the turkey. Stuff a 12 pound turkey.
Servings: 1 servings
Portuguese-American Stuffing Recipe brought to you by Recipe Ideas
Categories: Stuffing
The History of Recipes
It is actually possible to trace the history of written cooking instructions back into the far past, at least as far back into recorded history as the ancient Egyptians, and quite possibly further than that. However, generally, these ancient records were just primitive hieroglyphic recipes for food preparation.
The truth of the matter is, the oldest recipe found, according to experts in ancient history is a series of clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. As we move into Roman times around 25BC a man called Apicius created a number of documents describing recipes prepared by his fellow Romans. In his publication, he recounts how the meals were divided into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the Roman cooks were skilled in the use of many herbs, including some familiar names for example bay, fennel and parsley. Later, in the 15th century, knights returning from the crusades brought us many spices and herbs from the East, including parsley and basil. These new foods and spices was responsible for an outbreak in cookery books, the majority of which are now in academic collections. During the following few centuries, the rich families of Wesstern Europe competed with each other to serve up the most exotic banquets, and as a result the best cooks and their recipe collections increased in prestige. Nevertheless, it was during the 1800s the formal cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, verifying, and writing down recipes of the day. By the advent of the 1900s, cooking publications were in great demand, mostly due to increased literacy, people having increased free time and a general increase in wealth. The revolution that is television brings us TV cookery programs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Portuguese American Stuffing recipe.
