| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry, Stuffing, Ceideburg 2 |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter or margarine |
| 500 |
g |
Minced pork |
| 2 |
c |
Sultanas |
| 1/2 |
c |
Pine nuts |
| 10 |
|
Green (spring) onions, chopped |
| 2 |
|
Onions, finely chopped |
| 1 |
c |
Bread crumbs |
|
|
I cup parsley, chopped |
| 2 |
tb |
Fresh coriander, chopped |
| 2 |
tb |
Fresh oregano, chopped |
|
g |
Rind of 1 orange. |
INSTRUCTIONS
The next four posts should come in handy on the next holiday when
you're faced with yet another turkey to fix. One is from the US, the
rest are from other parts of the world. The Argentine Creole
Stuffing looks *very* interesting. All these assume you know how to
stuff and cook a turkey.
Plump sweet sultanas marry well with turkey meat, the pork mince adds
richness and moistness and the generous quantity of fresh herbs lifts
this stuffing out of the ordinary.
Melt butter and gently fry minced pork until it changes colour,
pressing out lumps with a fork. Add to the rest of the ingredients
and mix well.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald,
12/15/92.
Posted by Stephen Ceideberg; February 17 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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