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
Transcribed cooking instructions as a concept can be tracked back into the far past, certainly as far into history as ancient Egypt, and maybe further still. Interesting though that is, these, early cook books were just very basic pictorial recipes for preparing food.
In an interesting twist, the oldest recipe discovered, according to academics is a series of 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 having made people feel exhilarated and blissful. Later on, in The time of the romans 25BC a man called Apicius created a few documents describing recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into starters, main meal and afters, something that is very familiar to us today. Additionally, he informs us how the early Romans were skilled in the use of many aromatic flavors, including a few that will be familiar to modern cooks like basil, rue and dill. Continuing our culinary historical journey, we have a couple of interesting recipe books which appeared in the 14th Century : a cookery book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the spicy food that appears on menues today, but rather accounts of the types of food on the menues of the rich people of that period. Later on, in the 15th century, knights returning from the crusades brought us many foods and herbs from the holy land, including basil and rosemary. The introduction of these new culinary ideas was responsible for an explosion in cookery books, some of which are now in private cookery archives. The TV revolution brings us cooking programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Portuguese American Stuffing recipe.
