Creole Stuffing
| Yield: | 1 Servings |
| Categories: | Poultry, Argentina, Stuffing |
| 30 | g | Butter |
| 1 | md | Onion, finely chopped |
| 1 | kg | Pork and veal mince |
| 8 | sl | Stale white bread |
| Milk | ||
| 1 | Bay leaf, crumbled | |
| 1 | ts | Oregano |
| 1 | tb | Parsley, finely chopped |
| 2 | Hard boiled eggs, chopped | |
| 3 | tb | Pitted Greek olives, chopped |
| 300 | g | Mango flesh, peeled and chopped |
| Salt and pepper | ||
| 3 | Eggs, tightly beaten. |
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