Creole Stuffing

Name: Creole Stuffing
Yield: 1
Cuisine: Argentina
Ingredients: butter; onions; mincemeat; bread; milk; bay leaves; oregano; parsley leaves; eggs; greek olives; mangos; salt and black pepper; eggs

Submitted by softcat

YIELD

1 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

GRAMS BUTTER

MEDIUM ONIONS
finely chopped

KG MINCEMEAT
pork and veal *

SLICES BREAD
stale

X MILK *

EACH BAY LEAVES
crumbled *

TEASPOON OREGANO

TABLESPOON PARSLEY LEAVES
finely chopped

LARGE EGGS
hard boiled, chopped

TABLESPOONS GREEK OLIVES
pitted, chopped *

300

GRAMS MANGOS
flesh, peeled, chopped

X SALT AND BLACK PEPPER *

LARGE EGGS
tightly beaten

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.

* not incl. in nutrient facts

Comments

Nutrition Facts

894g

Amount per Serving

Calories 1347 38% of calories from fat

% Daily Value *

Total Fat 57g 87%

Saturated Fat 25g 124%

Trans Fat 0g

Cholesterol 1122mg 374%

Sodium 1897mg 79%

Total Carbohydrate 55g 55%

Dietary Fiber 13g 50%

Sugars g

Protein 100g

Vitamin A 92% • Vitamin C 160%

Calcium 52% • Iron 74%