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
We can follow the history of written recipes back into history, at least as far as the Egypt of the Pharoahs, and quite possibly further than that. However, mostly, these old recipes were just very simple pictorial instructions for preparing food.
In an interesting twist, the oldest recipe discovered, according to historians are some stone tablets in ancient Sumerian which describe the baking 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 `wonderful`. Much later, in Roman times a man called Apicius compiled some scripts describing recipes prepared by his fellow Romans. In his publication, Apicius recounts how the meals were split into starters, entrees and dessert, something that is very familiar to us today. Aspicius informs us how the early Romans made use of many spices and herbs, including a few that will be familiar to modern cooks for example bay, mint and parsley. Over the succeeding few hundred years, the rich families of Europe competed with each other to serve up the most exotic banquets, and consequentially chefs and their recipes were much in demand. Even so, it was during the 1800s that haute cuisine and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, testing, and publishing recipes of the day. When we get to the twentieth century, recipe books were in great demand, mostly due to better eduction, increased leisure time and having more money. |
We hope you enjoy this Potato Bread Stuffing recipe.
