Creole Stuffing Recipe

Ingredients

• 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 teaspoon Oregano
• 1 tablespoon Parsley, finely chopped
• 2 Hard boiled eggs, chopped
• 3 tablespoons Pitted Greek olives, chopped
• 300 g Mango flesh, peeled and
• Salt and pepper
• 3 Eggs, tightly beaten