Pork, Herb and Sultana Stuffing
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 2 onions, finely chopped
- 1 c bread crumbs
- 1/2 c pine nuts
- 4 tb butter or margarine
- 2 tb fresh coriander, chopped
- i cup parsley, chopped
- 2 tb fresh oregano, chopped
- g rind of 1 orange.
- 10 green (spring) onions,
- 500 g minced pork
- 2 c sultanas
- Carbohydrate 652.555000046209 g
- Cholesterol 466.96 mg
- Fat 289.138950000409 g
- Fiber 48.7555008303254 g
- Protein 217.055150001838 g
- Saturated Fat 84.6955850001379 g
- Serving Size 1 1 Serving (1962g)
- Sodium 15099.9500000051 mg
- Sugar 603.799499215883 g
- Trans Fat 26.6142800001302 g
- Calories 6055 calories
The next four posts should come in handy on the next holiday when youre faced with yet another turkey to fix. One is from the US, the rest are from other parts of the world. The Argentine Creole Stuffing looks *very* interesting. All these assume you know how to stuff and cook a turkey. Plump sweet sultanas marry well with turkey meat, the pork mince adds richness and moistness and the generous quantity of fresh herbs lifts this stuffing out of the ordinary. Melt butter and gently fry minced pork until it changes colour, pressing out lumps with a fork. Add to the rest of the ingredients and mix well. 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
