Creole Stuffing
Ingredients:
3 Eggs, tightly beaten.
Salt and pepper
-chopped
2 Hard boiled eggs, chopped
1 Bay leaf, crumbled
Milk
3 tb Pitted Greek olives, chopped
1 tb Parsley, finely chopped
1 ts Oregano
1 md Onion, finely chopped
300 g Mango flesh, peeled and
30 g Butter
8 sl Stale white bread
1 kg Pork and veal mince
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Directions
Melt the butter and cook the onion gently until it is transparent.
Add the minced meat and cook until it changes colour, breaking up
lumps with a fork. Take off the stove.
Soak the bread in milk, squeeze out and break up. Mix with the
onion-meat mixture. Then add the herbs, eggs, olives, peaches,
seasonings and eggs. Blend well.