Creole stuffing

 
                              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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