Ingredients
4 lb potatoes, baking, peeled
1 cup light cream
1 cup butter
16 slice white bread, dry
2 cup onion,chopped
2 cup celery,chopped
1 tbsp salt
1 tsp pepper
2 tbsp parsley,chopped
1 giblets,cooked,chopped
3 each eggs,slightly beaten
Directions
Boil potatoes until tender; drain. Heat cream with 1/ c. butter and
whip into potatoes.
Cut bread into small cubes; toss in 1/3 c. butter and toast in 350 F.
oven 5 minutes.
Saute onion and celery in the remaining butter. Remove from heat;
stir in seasoning and parsley.
In very large bowl mix potatoes, Giblets and onion mixture. Stir in
beaten eggs, then toasted bread cubes. Fill bird. (Do not pack),
truss, and roast as usual. (Or spoon into greased 13 x 9 x 2 inch
baking pan. Cover and bake in 350 F. oven 40 minutes; uncover and
bake 20 minutes.)
Servings: 12 cups
Potato Stuffing Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
We can read the history of meal recipes way back into distant history, at least as far back as pharonic Egypt, and possibly even further than that. Interesting though that maybe, sadly, these ancient records were just basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe discovered, according to experts are some stone tablets in ancient Sumerian which recount 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 exhilarated and blissful. Later on, in Roman times around 25BC a roman called Apicius compiled a collection of documents detailing recipes cooked by wealthy Romans. In his works, Apicius recounts how the roman meals were separated into starters, main course and dessert, something that is very familiar to us today. Aspicius also informs us how the Romans used a good variety of spices and herbs, including a few that will be familiar to modern chefs such as basil, fennel and dill. Later on, there were two recipe books which were published in the 14th Century - a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, they are not about the curry that appears on menues today, but instead descriptions of the types of meals on the tables of the nobility of the period. Later on in the 1400s, knights returning from the crusades brought back many foods and spices from the holy lands, such as coriander, basil and rosemary. These new spices and herbs led to an increase in manuscripts on food, some of which are now in academic collections. The introduction of the TV brings us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everyone to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Potato Stuffing recipe.
