Portuguese potato and giblet stuffing

2 md Onions, chopped
      4 tb butter
           Turkey giblets
    500 g  floury potatoes, cooked,
           -mashed
      4    Eggs
     20    Black olives, pitted and
           -halved
      4 tb parsley, chopped
        pn Nutmeg
           Salt and pepper
 
  Turkeys appeared on Portuguese tables as early as the 16th century,
  introduced by explorers, so Portuguese turkey stuffings have a long
  history.
  
  Fry the onion gently in the butter, chop the giblets small add to the
  onions and cook gently until tender.  Combine the mashed potatoes
  with the eggs, olives and parsley, then add the giblet mixture and
  seasonings.
  
  From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
  12/15/92.
  
  Posted by Stephen Ceideberg; February 17 1993.