Ingredients
5 lb potatoes
6 tbsp butter
2 tbsp poultry seasoning
4 medium onions, chopped
1/2 bunch celery, chopped
1/2 loaf white bread cut into cubes an, d dried
3 eggs, lightly beaten
1 salt and peper to taste
1 stock to moisten
Directions
Mary Anderson o'Brien, who was born in Ireland and emigrated to
Lynn,Massachusetts, made this stuffing for her family all her life.
Her daughter-in-law, Bobbie O'Brien, has been making it since she
married into the family 38 years ago. "We all love it," she said.
"I've experimented with other stuffings, but I'm through
experimenting." Cook to potatoes and mash with 4 tbsp of butter.
Season with 1 tbsp poultry seasoning. Add onions and celery and mix
well. Add the bread cubes, remaining 2 tbsp of butter, and eggs.
Stir until well mixed and season with salt and peper and at least one
additional tbsp of poultry seasoning. Moisten further with stock, if
necessary. Let sit for a few hours before stuffing the bird. Stuffs
a 12-15 lb bird.
Servings: 1 servings
Potato Bread Stuffing Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Vegetable
The History of Recipes
Written recipes as a concept can be tracked back into distant history, in truth as far into history as the Egypt of the Pharoahs, and potentially, even further back. However, these, early cook books were just basic hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to academics are a few clay tablets in ancient Sumerian describing 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 tried it feel exhilarated. Progressing into The time of the roman empire around 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes enjoyed by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into appetizers, main meal and desserts, a very modern way of dining. He also tells us how the ancient Romans made use of many herbs and spices, including a few that will be familiar to modern cooks such as bay, mint and asafoetida. In the 15th century, knights returning from the crusades brought us many new foods and spices from middle-east cuisine, including spices like coriander, parsley, and rosemary. The introduction of these new foods and spices led to an eruption in recipe books, most of which still exist in private collections. Over the following few centuries, the wealthy families of Europe tried to serve up the most extravagent banquests, and because of this the best chefs and their recipes were much in demand. Notwithstanding that, it was during the 19th century that cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. By the arrival of the twentieth century, recipe publications are increasing in popularity as a result of higher levels of literacy, people having increased spare time and having more disposable income. The introduction of television brought us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Potato Bread Stuffing recipe.
