In a casserole, brown the onion and ginger in a butter-oil mixture for about 2 minutes.
Add the bacon and let sear about 4 minutes.
Add the veal and cook until it loses its pink tinge.
Add the egg and the parsley and stir while cooking about 2 to 3 minutes.
Remove from heat and add pistachios, salt and pepper. Let cool completely and store in the refrigerator until it is time to stuff the poultry.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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