Name: Portuguese Potato and Giblet Stuffing
Ingredients: 2 md Onions, chopped; 4 tb Butter; Turkey giblets; 500 g Floury potatoes, cooked, mashed; 4 Eggs; 20 Black olives, pitted and halved; 4 tb Parsley, chopped; pn Nutmeg; Salt and pepper

Unless God is our Father, we are orphans. But God’s own Son has become our Older Brother. He comes through His Spirit, with His Father, to live with us. The Holy Spirit dwells in our lives, making us a suitable dwelling place to receive the Father and the Son! As a consequence, by the Spirit we learn that we are not abandoned and unloved, but rather that we are loved by the Father, by the Son, and lovingly cared for by the Holy Spirit (John 14:21).

Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Portuguese	Portugal, Poultry, Stuffing, Ceideburg 2	3	Servings

INGREDIENTS

2	md	Onions, chopped
4	tb	Butter
		Turkey giblets
500	g	Floury potatoes, cooked, mashed
4		Eggs
20		Black olives, pitted and halved
4	tb	Parsley, chopped
	pn	Nutmeg
		Salt and pepper

INSTRUCTIONS

Turkeys appeared on Portuguese tables as early as the 16th century,
introduced by explorers, so Portuguese turkey stuffings have a long
history.
Fry the onion gently in the butter, chop the giblets small add to the
onions and cook gently until tender.  Combine the mashed potatoes
with the eggs, olives and parsley, then add the giblet mixture and
seasonings.
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

A Message from our Provider:

“This side of eternity we see only a fraction of the picture”