Creole Stuffing
Yield
1 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 30 | grams |
butter
|
|
| 1 | medium |
onions
finely chopped |
|
| 1 | kg |
mincemeat
pork and veal |
*
|
| 8 | slices |
bread
stale |
|
| 1 | x |
milk
|
*
|
| 1 | each |
bay leaves
crumbled |
*
|
| 1 | teaspoon |
oregano
|
|
| 1 | tablespoon |
parsley leaves
finely chopped |
|
| 2 | large |
eggs
hard boiled, chopped |
|
| 3 | tablespoons |
greek olives
pitted, chopped |
* |
| 300 | grams |
mangos
flesh, peeled, chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 3 | large |
eggs
tightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | grams |
butter
|
|
| 1 | medium |
onions
finely chopped |
|
| 1 | kg |
mincemeat
pork and veal |
*
|
| 8 | slices |
bread
stale |
|
| 1 | x |
milk
|
*
|
| 1 | each |
bay leaves
crumbled |
*
|
| 5 | ml |
oregano
|
|
| 15 | ml |
parsley leaves
finely chopped |
|
| 2 | large |
eggs
hard boiled, chopped |
|
| 45 | ml |
greek olives
pitted, chopped |
* |
| 3E+2 | grams |
mangos
flesh, peeled, chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 3 | 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.
