Creole Stuffing Recipe

Name: Creole Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 30 grams butter; 1 medium onions finely chopped; 1 kg mincemeat pork and veal; 8 slices bread stale; 1 x milk; 1 each bay leaves crumbled; 1 teaspoon oregano; 1 tablespoon parsley leaves finely chopped; 2 large eggs hard boiled, chopped; 3 tablespoons greek olives pitted, chopped; 300 grams mangos flesh, peeled, chopped; 1 x salt and black pepper; 3 large eggs tightly beaten

Servings: persons

30 grams butter
1 medium onions finely chopped
1 kg mincemeat pork and veal
8 slices bread stale
1 x milk
1 each bay leaves crumbled
1 teaspoon oregano
1 tablespoon parsley leaves finely chopped
2 large eggs hard boiled, chopped
3 tablespoons greek olives pitted, chopped
300 grams mangos flesh, peeled, chopped
1 x salt and black pepper
3 large eggs tightly beaten

1
Melt the butter and cook the onion gently until it is transparent.
2
Add the minced meat and cook until it changes colour, breaking up lumps with a fork.
3
Take off the stove.
4
Soak the bread in milk, squeeze out and break up.
5
Mix with the onion-meat mixture.
6
Then add the herbs, eggs, olives, peaches, seasonings and eggs.
7
Blend well.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 30 grams butter, 1 medium onions finely chopped, 1 kg mincemeat pork and veal, 8 slices bread stale, and more.

Yes, Creole Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creole Stuffing

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