Pork, Herb and Sultana Stuffing
Pork, Herb and Sultana Stuffing, a stuffings recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Pork, Herb and Sultana Stuffing
Ingredients
- 4 tb Butter or margarine
- 500 g Minced pork
- 2 c Sultanas
- 1/2 c Pine nuts
- 10 Green (spring) onions,
Method
- -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.
More Stuffings recipes
- Cathe’s Cajun Stuffing
- Dixie Belle Stuffing [For a 12-Pound Turkey]
- Passover Stuffing with Chestnuts and Mushrooms
- Pork Chops with Stuffing
- Pork &Amp Corn Stuffing Bake
- Pork Pinwheels with Apricot Stuffing