Creole Stuffing

Creole Stuffing

Ingredients:
3 Eggs, tightly beaten.
Salt and pepper
2 Hard boiled eggs, chopped
1 Bay leaf, crumbled
Milk
3 tb Pitted Greek olives, chopped
1 tb Parsley, finely chopped
1 ts Oregano
1 md Onion, finely chopped
300 g Mango flesh, peeled and
30 g Butter
8 sl Stale white bread
1 kg Pork and veal mince

Directions

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.