Creole Stuffing
Submitted by softcat
Argentine Creole stuffing with pork and veal mince, milk-soaked bread, hard-boiled eggs, olives, and mango. A South American holiday tradition for roasted poultry.
YIELD
1 servingsPREP
15 minCOOK
30 minREADY
45 minThis is not your standard Thanksgiving stuffing. This is relleno criollo, the Creole stuffing of Argentina.
Pork and veal mince get cooked with onion, then blended with milk-soaked bread, crumbled bay leaf, oregano, parsley, chopped hard-boiled eggs, Greek olives, and chunks of fresh mango.
Beaten eggs bind the whole thing together into a rich, savory-sweet filling that’s traditionally packed inside a roasted turkey or chicken.
The combination of briny olives, sweet mango, and herbed meat is unlike anything you’ve tasted in North American kitchens.
Chef Tips
- Squeeze the milk-soaked bread thoroughly so the stuffing holds together and doesn’t turn soggy
- Break up the mince with a fork while cooking to get an even, fine-textured filling
- Let the stuffing cool slightly before packing it into the bird so the eggs don’t start cooking prematurely
- This works beautifully inside a roasted chicken, turkey, or even as a standalone baked in a casserole dish
Ingredients
Directions
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.
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