What is corn bread?
both holiday staples, stuffing and bandages have their origin in the Middle Ages when the chefs stuffed the cavity of the hen with a mixture of meat and bread. One assumes that it is because it helped expand food and required only one fire for cooking.
The food has developed over the years and came to America with the first settlers. When the Southeast US began to be more populated and corn bread increased to meaning, this rapid bread became the basis of stuffing in the region. As the time continued, Cooks discovered the stuffing truly cooked evenly and tasted better when it was baked in a separate pan, not inside the turkey or goose. So a maize bandage was born.
Each southern family has a recipe or two or three for corn bread bandage. Some versions require rice, others for sausage or oysters and others for chicken, so it is still a popular church dish, chicken and dressing. Dressing is as diverse as the chefs who do it, and the Southern Avětška prefers to bandage cornHo his mother's bread in front of anyone else. This corn bread should be baked more by at least four eggs than two normally used. This causes higher growing skin and higher yield. Most cooks also include several slices of white bread or residual biscuits to help bind the mixture.
chicken or turkey broth (about 1 cup) is then added to the mixture of bread and is postponed aside. The roasting process of chopped onions and celery together is recently popular, but it helps to develop their tastes and guards against biting into a large piece of raw onion in cooked dressing. Fresh chopped herbs, such as sage and thyme, may be added, although their dried counterparts are also acceptable together with poultry spices. Another recent but welcome accessory is one or two cans of cream soup. This helps to cause clothing to cream and helps him "set". The soup is added to the CIBThe street mixtures, along with a can of water and mix until it is bad.
The mixture of the soup and more broth is added to the mixture of corn bread and stirred until it is fully. At this point, the chef begins the real process of bandage spice and there are no correct or incorrect responses. It all depends on the chef and what the family likes. Good accessories include salt, black pepper, cayenne or hot sauces, garlic, marjoram, basil, celery seeds, salty, more sage and/or thyme, if necessary and anything else the family prefers. Some chefs add sliced eggs to the bandage.
When the bandage tastes "right", two eggs break into the mixture and mix in. Then the dressing on the corn bread is poured into the pans and is cooked at 350 degrees Fahrenheit (175 degrees Celsius) until it is golden brown.
corn bandage is an apparently rich acallorie loaded food and is therefore generally reserved for holidays or other special occasions. But most families are eagerlyIt looks forward to the moment when the bandage comes from the oven and is ready for serving. Some say that maize bandage is actually the best part of Turkey.