Recipe 4 All: Creole Stuffing Recipe — Every recipe in the World on this site.

Recipe 4 All: Creole Stuffing Recipe

Creole Stuffing

Yield: 1 Servings
30g Butter
1md Onion, finely chopped
1kg Pork and veal mince
8sl Stale white bread
1  Bay leaf, crumbled
1teaspoon Oregano
1tablespoon Parsley, finely chopped
2  Hard boiled eggs, chopped
3tablespoon Pitted Greek olives, chopped
300g Mango flesh, peeled and
  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.


Your Creole Stuffing is ready. Good luck!

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