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Tangerine Stuffing

  Vegetable oil 15 Milliliter (1 tablespoon)
  Onion 1 Small, peeled and chopped
  Mushrooms 2 Ounce, chopped (50 gram)
  Long grain rice 4 Ounce, boiled and drained (100 gram)
  Celery stalks 2 , finely chopped
  Freshly chopped parsley 15 Milliliter (1 tablespoon)
  Tangerine 1
  Salt To Taste
  Freshly ground black pepper To Taste
  Egg 1 , beaten

1 In a pan, heat the oil.
2 Add the onion and mushrooms and fry gently until soft.
3 In a bowl, transfer the mixture and stir in the rice, celery and parsley.
4 Peel the tangerine and neatly cut half the peel into very thin strips.
5 Remove the skin from the segments.
6 Remove any pith and pips (seeds) and chop the flesh.
7 Combine the strips of peel and the chopped flesh with the stuffing along with salt and pepper to taste.
8 Add the egg to bind the mixture.
9 To a rigid container, transfer the mixture seal, label and freeze.

10 Thaw in the refrigerator overnight, or at room temperature for 4 hours.
11 Use as desired like a fresh stuffing.

Recipe Summary

Difficulty Level: 
Preparation Time: 
25 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 741 Calories from Fat 190

% Daily Value*

Total Fat 22 g33.1%

Saturated Fat 3.9 g19.3%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 541.1 mg22.5%

Total Carbohydrates 120 g39.9%

Dietary Fiber 6.3 g25.1%

Sugars 17.4 g

Protein 19 g37.4%

Vitamin A 49.4% Vitamin C 94.1%

Calcium 15.7% Iron 21.5%

*Based on a 2000 Calorie diet


Tangerine Stuffing Recipe