Traditional Herbed Stuffing
A Balducci's Favorite
Whether you put it in the bird or you serve it to the side, stuffing completes your Thanksgiving meal. I'm sure none of us can imagine our roasted turkey without it, so we've naturally made stuffing part of our annual menu. We take whole carrots, celery and onions and cut them into thick chunks, then bake it with bread and all the traditional herbs until it's golden brown. Our stuffing is thick, crisp, and bursting with flavor without succumbing to the flavors of all the foods around it; instead, our stuffing accentuates them.
That's why we always include our home-style stuffing with our banquet meals! You cut a forkful of turkey and spear a bit of the stuffing--the fragrance of the vegetables that are still juicy is in harmony with the aroma of the herbs we use to season it. The bread is tender and crispy at the same time. We knew our banquet meal wouldn't be complete without it!
Our need for stuffing to accompany our roasted holiday bird has its own history. Stuffing has been around for centuries; Medieval cooks called it farce, from the Latin word Farcire, meaning "to stuff." Farce at this time also referred to a lighthearted skit performed between acts of a larger play in order to keep the audience interested; literally this skit was "stuffed" between the play acts.
The term "stuffing" was finally used in a cookbook in 1538, but stuffing can be traced even further back, with a Roman cookbook making reference to it in the 4th or 5th century A.D. Typically, it was recommended to use nuts, fruits, and even other animal meat to stuff the cavity of the roasts. By the Victorian period, however, most stuffings were bread-based, since bread was prepared plentifully and could stand up to the high heat of roasting meat.
Stop into Balducci's this Thanksgiving and continue the centuries-old tradition; use our traditional herbed stuffing to make your roast absolutely delicious!
Whether you put it in the bird or you serve it to the side, stuffing completes your Thanksgiving meal. I'm sure none of us can imagine our roasted turkey without it, so we've naturally made stuffing part of our annual menu. We take whole carrots, celery and onions and cut them into thick chunks, then bake it with bread and all the traditional herbs until it's golden brown. Our stuffing is thick, crisp, and bursting with flavor without succumbing to the flavors of all the foods around it; instead, our stuffing accentuates them.
That's why we always include our home-style stuffing with our banquet meals! You cut a forkful of turkey and spear a bit of the stuffing--the fragrance of the vegetables that are still juicy is in harmony with the aroma of the herbs we use to season it. The bread is tender and crispy at the same time. We knew our banquet meal wouldn't be complete without it!
Our need for stuffing to accompany our roasted holiday bird has its own history. Stuffing has been around for centuries; Medieval cooks called it farce, from the Latin word Farcire, meaning "to stuff." Farce at this time also referred to a lighthearted skit performed between acts of a larger play in order to keep the audience interested; literally this skit was "stuffed" between the play acts.
The term "stuffing" was finally used in a cookbook in 1538, but stuffing can be traced even further back, with a Roman cookbook making reference to it in the 4th or 5th century A.D. Typically, it was recommended to use nuts, fruits, and even other animal meat to stuff the cavity of the roasts. By the Victorian period, however, most stuffings were bread-based, since bread was prepared plentifully and could stand up to the high heat of roasting meat.
Stop into Balducci's this Thanksgiving and continue the centuries-old tradition; use our traditional herbed stuffing to make your roast absolutely delicious!