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Creole Stuffing

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Recipe

 

Yield

1 servings

Prep

15 min

Cook

30 min

Ready

45 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
30 grams butter
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1 medium onions
finely chopped
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1 kg mincemeat
pork and veal
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8 slices bread
stale
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1 x milk
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1 each bay leaves
crumbled
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1 teaspoon oregano
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1 tablespoon parsley leaves
finely chopped
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2 large eggs
hard boiled, chopped
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3 tablespoons greek olives
pitted, chopped
*
300 grams mangos
flesh, peeled, chopped
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1 x salt and black pepper
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3 large eggs
tightly beaten
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Ingredients

Amount Measure Ingredient Features
3E+1 grams butter
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1 medium onions
finely chopped
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1 kg mincemeat
pork and veal
* Camera
8 slices bread
stale
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1 x milk
* Camera
1 each bay leaves
crumbled
* Camera
5 ml oregano
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15 ml parsley leaves
finely chopped
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2 large eggs
hard boiled, chopped
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45 ml greek olives
pitted, chopped
*
3E+2 grams mangos
flesh, peeled, chopped
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1 x salt and black pepper
* Camera
3 large eggs
tightly beaten
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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 Arrow up button

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Nutrition Facts

Serving Size 894g (31.5 oz)
Amount per Serving
Calories 134738% 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%
* based on a 2,000 calorie diet How is this calculated?
 

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