|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)|
|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.