Close Topic Options

Creole Stuffing

Recipe name:
Creole Stuffing

Recipe category:
Eggs

What are your thoughts about this interesting dish?

Recipe details:

30 g Butter 1 md Onion, finely chopped 1 kg Pork and veal mince 8 sl Stale white bread Milk 1 Bay leaf, crumbled 1 ts Oregano 1 tb Parsley, finely chopped 2 Hard boiled eggs, chopped 3 tb Pitted Greek olives, chopped 300 g Mango flesh, peeled and -chopped Salt and pepper 3 , 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.

Your opinion:
We will love to know how this recipe worked for you... please share your thoughts.

Creole Stuffing

I'd like this thread creole stuffing has to be expounded as soon as possible to find out hopefully get find out.