*  Exported from  MasterCook  *

                            CREOLE STUFFING

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Poultry                          Ceideburg 2

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 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       t            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                    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.



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