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- Popular Thanksgiving dish in the U.S.
- The medieval word for stuffing was "farce"
- The term "stuffing" was first used in 16th-century England
- Is often prepared separately and served as a side dish
- Also referred to as dressing
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History of Stuffing
The Roman cookbook Apicius features the first documented evidence of stuffing use. It contains recipes for stuffed chicken, pig, and hare. According to the cookbook, the stuffings were made up of vegetables, herbs, and spices, as well as various organ meats.Thanksgiving Stuffing Ingredients
- 1 dense store-bought loaf dark pumpernickel bread, torn or cut into 1-inch cubes, stale
- 1 dense store-bought loaf light rye bread, torn or cut into 1-inch cubes, stale
- 1 lb. thick-cut bacon
- 8 eggs, lightly beaten
- 2 large onions, chopped
- 8 cloves garlic
- 2 tbsp. rosemary
- 1 tbsp. thyme leaves
- 1 lb. toasted pecans
- 2 quarts rich chicken or turkey stock
- 1 cup bourbon
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