Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Butter or margarine

  2. 500 Minced pork

  3. 2 cups 474ml Sultanas

  4. 1/2 cup 118ml Pine nuts

  5. 10 Green - (spring) onions, chopped

  6. 2 Onions - finely chopped

  7. 1 cup 146g / 5.1oz Bread crumbs

  8. 1 cup 146g / 5.1oz Parsley - chopped

  9. 2 tablespoons 30ml Fresh coriander - chopped

  10. 2 tablespoons 30ml Fresh oregano - chopped

  11. 1 Orange - zest of

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Melt butter and gently fry minced pork until it changes color, pressing out lumps with a fork. Add to the rest of the ingredients and mix well.

  4. From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 12/15/92.


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