Title: Creole stuffing
 Categories: Argentina, Poultry, Stuffing, Ceideburg 2
      Yield: 1 Servings
 
     30 g  Butter
      1 md Onion, finely chopped
      1 kg Pork and veal mince
      8 sl Stale white bread
           Milk
      1    Bay leaf, crumbled
      1 ts Oregano
      1 tb Parsley, finely chopped
      2    Hard boiled eggs, chopped
      3 tb Pitted Greek olives, chopped
    300 g  Mango flesh, peeled and
           -chopped
           Salt and pepper
      3    Eggs, tightly beaten.
 
  Next time I'm confronted with a hollow turkey it gets filled up with
  this one. This unusual combination of flavours comes from Argentina.
  The original recipe includes fresh peaches but substituting ripe
  mango is an improvement.
  
  Melt the butter and cook the onion gently until it is transparent.
  Add the minced meat and cook until it changes colour, breaking up
  lumps with a fork.  Take off the stove.
  
  Soak the bread in milk, squeeze out and break up.  Mix with the
  onion-meat mixture.  Then add the herbs, eggs, olives, peaches,
  seasonings and eggs. Blend well.