PORK, HERB AND SULTANA STUFFING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Ceideburg 2

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter or margarine
500 g Minced pork
2 c Sultanas
1/2 c Pine nuts
10 Green (spring) onions,
-chopped
2 Onions, finely chopped
1 c Bread crumbs
I cup parsley, chopped
2 tb Fresh coriander, chopped
2 tb Fresh oregano, chopped
g Rind of 1 orange.

The next four posts should come in handy on the next
holiday when you’re 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.

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