Creole Stuffing

Name: Creole Stuffing
Ingredients: 30 grams butter; 1 medium onions finely chopped; 1 kg mincemeat pork and veal; 8 slices bread stale; 1 x milk; 1 each bay leaves crumbled; 1 teaspoon oregano; 1 tablespoon parsley leaves finely chopped; 2 large eggs hard boiled, chopped; 3 tablespoons greek olives pitted, chopped; 300 grams mangos flesh, peeled, chopped; 1 x salt and black pepper; 3 large eggs tightly beaten

13 ingredients

7 steps

Ingredients

30 grams butter
1 medium onions finely chopped
1 kg mincemeat pork and veal
8 slices bread stale
1 x milk
1 each bay leaves crumbled
1 teaspoon oregano
1 tablespoon parsley leaves finely chopped
2 large eggs hard boiled, chopped
3 tablespoons greek olives pitted, chopped
300 grams mangos flesh, peeled, chopped
1 x salt and black pepper
3 large eggs tightly beaten

Directions

1

Melt the butter and cook the onion gently until it is transparent.
2

Add the minced meat and cook until it changes colour, breaking up lumps with a fork.
3

Take off the stove.
4

Soak the bread in milk, squeeze out and break up.
5

Mix with the onion-meat mixture.
6

Then add the herbs, eggs, olives, peaches, seasonings and eggs.
7

Blend well.