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Pork Herb & Sultana Stuffing

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      Title: PORK HERB & SULTANA STUFFING
 Categories: Poultry
      Yield: 1 Servings
 
      4 tb Butter or margarine
    500 g  Minced pork
      2 c  Sultanas
    1/2 c  Pine nuts
     10    Green (spring) onions,
           -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.
  
  Posted by Stephen Ceideberg; February 17 1993.
 
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