Pork, Herb And Sultana Stuffing Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-The next four posts should come in handy on the next holiday when youre faced with yet another turkey to fix. One is from the US, the rest are from other parts the world. The Argentine Creole Stuffing looks *very* interesting. All these assume you know how to stuff and cook a turkey.
Directions:
Plump sweet sultanas marry well with turkey meat, the pork mince adds
richness and moistness and the generous quantity of fresh herbs lifts
this stuffing out of the ordinary.
4 tablespoons butter or margarine
500 g minced pork 2 cups sultanas
1/2 cup pine nuts 10 green (spring) onions, chopped 2 onions,
finely chopped 1 cup bread crumbs I cup parsley, chopped 2
tablespoons fresh coriander, chopped 2 tablespoons fresh oregano,
chopped Grated rind of 1 orange.
Melt butter and gently fry minced pork until it changes colour,
pressing out lumps with a fork. Add to the rest of the ingredients
and mix well.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
12/15/92.
Posted by Stephen Ceideberg; February 17 1993.
Source from luhu.jp
richness and moistness and the generous quantity of fresh herbs lifts
this stuffing out of the ordinary.
4 tablespoons butter or margarine
500 g minced pork 2 cups sultanas
1/2 cup pine nuts 10 green (spring) onions, chopped 2 onions,
finely chopped 1 cup bread crumbs I cup parsley, chopped 2
tablespoons fresh coriander, chopped 2 tablespoons fresh oregano,
chopped Grated rind of 1 orange.
Melt butter and gently fry minced pork until it changes colour,
pressing out lumps with a fork. Add to the rest of the ingredients
and mix well.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
12/15/92.
Posted by Stephen Ceideberg; February 17 1993.
Source from luhu.jp