*  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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