source: Joseph C. Phillips, actor
Stuffing (dressing)
Stuffing, filling, or dressing is an edible mixture, often composed of herbs and starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. As a cooking technique, stuffing helps retain moisture, while the mixture itself serves to augment and absorb flavors during its preparation.
Poultry stuffing often consists of breadcrumbs, onion, celery, spices, and herbs such as sage, combined with the giblets. Additions in the United Kingdom include dried fruits and nuts (such as apricots and flaked almonds), and chestnuts.
History Of Stuffing (dressing)
It is not known when stuffings were first used. The earliest documentary evidence is the Roman cookbook, Apicius De Re Coquinaria, which contains recipes for stuffed chicken, dormouse, hare, and pig. Most of the stuffings described consist of vegetables, herbs and spices, nuts, and spelt (a cereal), and frequently contain chopped liver, brains, and other organ meat.
Names for stuffing include “farce” (~1390), “stuffing” (1538), “forcemeat” (1688), and relatively more recently in the United States; “dressing” (1850). (Wikipedia)
Ingredients to make Josephs Dressing
1 pound sausage
one cup onion, chopped
1 cup celery, chopped
1/2 cup green pepper, chopped
1 tablespoon garlic, minced
12 to 14-ounce package of cornbread stuffing, or 6 cups of crumbled cornbread
1 cup pecans, chopped
1/4 cup fresh parsley, chopped
2 tablespoons fresh sage, chopped
1 tablespoon fresh thyme, chopped
an egg, lightly beaten
1 cup chicken broth
one teaspoon of seasoned salt
1 teaspoon pepper
Directions
To make Joseph dressing, heat the oven to 350 degrees. In a skillet over medium heat, cook sausage until browned. Transfer to a large bowl. Discard all but 2 tablespoons of fat from the skillet. Add onion, celery, and green pepper; saute for 5 minutes. Stir in garlic. Remove from heat and add to bowl with sausage. Add stuffing; fold in onion mixture till just moist. For softer dressing add more broth. Season with salt and pepper. Transfer to a greased baking dish. Bake covered for 30 minutes. Remove the cover and bake for an additional 15 minutes. Enjoy!
Also, try:My Mothers Dressing