| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Portuguese | Ceideburg 2, Portugal, Poultry, Stuffing | 3 | Servings |
INGREDIENTS
| 2 | Onions, chopped | |
| 4 | T | Butter |
| Turkey giblets | ||
| 500 | g | Floury potatoes, cooked |
| mashed | ||
| 4 | Eggs | |
| 20 | Black olives, pitted and | |
| halved | ||
| 4 | T | Parsley, chopped |
| pn | Nutmeg | |
| Salt and pepper | ||
| 4/5 | . |
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, Posted by Stephen Ceideberg; February 17 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 2338
Calories From Fat: 1029
Total Fat: 114.7g
Cholesterol: 1279.4mg
Sodium: 1011.3mg
Potassium: 3081.5mg
Carbohydrates: 9.9g
Fiber: 2g
Sugar: 3.4g
Protein: 298.3g