A recipe for Creole Stuffing. Follow the simple recipe instructions for Creole Stuffing shared by other home cooking experts.
Ingredients
30 g Butter1 med. Onion, finely chopped
1 kg Pork and veal mince
8 slices Stale white bread
Milk
1 Bay leaf, crumbled
1 Tsp. Oregano
1 Tbs. Parsley, finely chopped
2 Hard boiled eggs, chopped
3 Tbs. Pitted Greek olives, chopped
300 g Mango flesh, peeled and chopped
Salt and pepper
3 Eggs, tightly beaten.
Directions
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.Posted by Stephen Ceideberg; February 17 1993. "
