Pork, Herb And Sultana Stuffing

Recipe Ingredients

4 tablespoons	60ml	Butter or margarine
500		Minced pork
2 cups	474ml	Sultanas
1/2 cup	118ml	Pine nuts
10		Green - (spring) onions, chopped
2		Onions - finely chopped
1 cup	146g / 5.1oz	Bread crumbs
1 cup	146g / 5.1oz	Parsley - chopped
2 tablespoons	30ml	Fresh coriander - chopped
2 tablespoons	30ml	Fresh oregano - chopped
1		Orange - zest of

Recipe Instructions

The next four posts should come in handy on the next holiday when you're faced with yet another turkey to fix. One is from the US, the rest are from other parts of the world. The Argentine Creole Stuffing looks *very* interesting. All these assume you know how to stuff and cook a turkey.

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.

Melt butter and gently fry minced pork until it changes color, 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.

Source:
Emeril Lagasse

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