"...a smile after
you taste it..."
MORE THAN JUST FILLER. Various kinds of stuffing go as far back as the Roman Empire, where recipes appear in De re Coquinaria, a collection found within a kitchen anthology called Apicius that chronicles thousands of Roman dishes. In De re Coquinaria, chicken, rabbit, pork and dormouse stuffings are made available. While some scholars argue that because of the language used in Apicius, which is closer in ways to Vulgar than Classic Latin, that many of the recipes contained within it were not cooked in Rome, there are long traditions and other historical references that corroborate the wide use of stuffing in Ancient Italy.
The French have made perhaps the most prolific or visible use of stuffing throughout the ages, but the dish is positively global. There are so many recipes and variations on recipes it would be impossible to estimate a number.
Stuffing in America is traditionally served during the Thanksgiving holiday. Of course, the most widely used stuffing is that of the turkey variety. But what is the active ingredient that has passed this time tested culinary delight through the years? We couldn't find the answer—so we decided to create one of our own—using sage.
Sage, which originated in the Mediterranean and Asia Minor, gets its name from the Latin salvia [meaning ‘to heal']. Sage is mild, with a mouth-warming hint of pepper and a smooth clean finish, a finish that when incoporated inside raw honey, and Thanksgiving stuffing, added the one simple quality we thought every stuffing should hold for the next hundred years: a smile after you taste it.—The Buzz