Title: Creole Stuffing
Categories: Argentinian Poultry Stuffing Ceideburg
Yield: 1 Servings

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		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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