Creole Stuffing Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
30 gram: Butter,
1 medium: Onion, finely chopped
1 kilo: Pork and veal mince,
8 slice: Stale white bread,
Milk,
1: Bay leaf, crumbled
1 tsp: Oregano,
1 tbsp: Parsley, finely chopped
2: Hard boiled eggs, chopped
3 tbsp: Pitted Greek olives, chopped
300 gram: Mango flesh, peeled and chopped
Salt and pepper,
3: Eggs, tightly beaten.
Directions:
Next time Im 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.
Source from luhu.jp
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.
Source from luhu.jp