Creole Stuffing

* Exported from MasterCook *

CREOLE STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Ceideburg 2

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t 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, 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.



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