2 md Onions, chopped
4 tb Butter
Turkey giblets 500 g Floury potatoes, cooked,
-mashed 4 Eggs
20 Black olives, pitted and
-halved 4 tb Parsley, chopped
pn Nutmeg Salt and pepper Turkeys appeared on Portuguese tables as early as the 16th century, introduced by explorers, so Portuguese turkey stuffings have a long history. Fry the onion gently in the butter, chop the giblets small add to the onions and cook gently until tender. Combine the mashed potatoes with the eggs, olives and parsley, then add the giblet mixture and seasonings. From “Raw Materials” by Meryl Constance, Sydney Morning Herald, 12/15/92. Posted by Stephen Ceideberg; February 17 1993.