Creole Stuffingpoultry, stuffing 30 gm butter 1 medium onion, finely chopped 1 kg pork and veal mince 8 slice stale white bread 1 milk 1 bay leaf, crumbled 1 teaspoon oregano 1 tablespoon parsley, finely chopped 2 hard boiled eggs, chopped 3 tablespoon pitted greek olives, chopped 300 gm mango flesh, peeled and chopped 1 salt and pepper 3 eggs, tightly beaten. Next time I'm 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. |
