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South American Stuffing

Chicken.Maximus's picture
  Olive oil 2 Tablespoon
  Onions 2 Medium, chopped
  Chopped green bell pepper 3⁄4 Cup (12 tbs)
  Ground pork 8 Ounce
  Ground almonds 9 Ounce, toasted (2 Cups)
  White bread slices 4 , cut into small cubes (Firm)
  Hard cooked eggs 3 , coarsely chopped
  Chopped pitted prunes 1 Cup (16 tbs)
  Pimiento stuffed green olives 5 Ounce, halved (1 Cup)
  Dried thyme 1⁄2 Teaspoon
  Freshly ground pepper To Taste
  Salt To Taste

Heat oil in large skillet over medium heat.
Add 2 chopped onions with green pepper, cover and cook until onion is translucent but not browned, about 10 minutes, stirring occasionally.
Add pork and cook until browned, breaking up meat with fork.
Remove from heat; discard any excess fat.
Mix in almonds, bread, eggs, prunes, olives and thyme.
Season with salt and pepper.
Cool briefly, then refrigerate thoroughly before using.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2475 Calories from Fat 1305

% Daily Value*

Total Fat 143 g219.7%

Saturated Fat 27.9 g139.4%

Trans Fat 0 g

Cholesterol 888.4 mg296.1%

Sodium 4349.4 mg181.2%

Total Carbohydrates 210 g69.9%

Dietary Fiber 28.5 g113.8%

Sugars 72.7 g

Protein 89 g178.6%

Vitamin A 72.3% Vitamin C 200.1%

Calcium 35.9% Iron 56.8%

*Based on a 2000 Calorie diet

South American Stuffing Recipe