| 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
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