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Creole Stuffing

 

47

Yield

1

servings

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free, High Fiber
 

Ingredients

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

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

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Comments

Nutrition Facts

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

 

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