*  Exported from  MasterCook  *
 
                      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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