| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Poultry |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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