Creole Stuffing

• 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.

butter, onions, pork, bread stale, milk, bay leaves, oregano, parsley, eggs, greek olives, mangos flesh, salt, eggs

Taken from recipeland.com/recipe/v/creole-stuffing-45861 (may not work)