Creole Stuffing

Recipe Ingredients

30		Butter
1		Onion - finely chopped (medium)
1		Pork and veal mince
8		Stale white bread
		Milk
1		Bay leaf - crumbled
1 teaspoon	5ml	Oregano
1 tablespoon	15ml	Parsley - finely chopped
2		Hard boiled eggs - chopped
3 tablespoons	45ml	Pitted Greek olives - chopped
300		Mango flesh - peeled and
		Salt and pepper
3		Eggs - tightly beaten.

Recipe Instructions

Next time I'm confronted with a hollow turkey it gets filled up with this one. This unusual combination of flavors 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 color, 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.

Source:
Serving Size : 2 Preparation Time :0:00

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