The next four posts should come in handy on the next holiday when youre 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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|Serving Size: 1 Serving (1962g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2602 (43%)|
|Amt Per Serving||% DV|
|Total Fat 289.1g||386 %|
|Saturated Fat 84.7g||423 %|
|Monounsaturated Fat 105.4g|
|Polyunsanturated Fat 72.5g|
|Cholesterol 467mg||144 %|
|Sodium 15100mg||521 %|
|Potassium 4601mg||121 %|
|Total Carbohydrate 652.6g||192 %|
|Dietary Fiber 48.8g||195 %|
|Sugars, other 603.8g|
|Protein 217.1g||310 %|
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Calories per serving: 6055
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