Creole stuffing
Yield: 1 Servings
Ingredients:
- 30 g Butter
- 1 md Onion finely chopped
- 1 kg Pork and veal mince
- 8 sl Stale white bread Milk
- 1 Bay leaf crumbled
- 1 ts Oregano
- 1 tb Parsley finely chopped
- 2 Hard boiled eggs chopped
- 3 tb Pitted Greek olives chopped
- 300 g Mango flesh peeled and -chopped Salt and pepper
- 3 Eggs
Instructions:
tightly beaten. Next time I'm confronted with a hollow turkey it gets filled up with this one. This unusual combination of flavours comes from Argentina. The original recipe includes fresh peaches but substituting ripe mango is an improvement. Melt the butter and cook the onion gently until it is transparent. Add the minced meat and cook until it changes colour breaking up lumps with a fork. Take off the stove. Soak the bread in milk squeeze out and break up. Mix with the onion-meat mixture. Then add the herbs eggs olives peaches seasonings and eggs. Blend well. From "Raw Materials" by Meryl Constance Sydney Morning Herald 12/15/92. Posted by Stephen Ceideberg; February 17 1993.
