Creole Stuffing

This 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