Lychee Stuffing Mix
425g can lychees
½ cup shredded coconut
¾ cup stale breadcrumbs
1 tsp chopped fresh mint
2 tbls chopped fresh parsley
500g pork and veal mince
1 tsp grated lime rind
1 Tbl lime juice
egg lightly beaten

Lychee Sauce
2 cups water
2 Tbl cornflour
1 Tbl chopped parsley
1 large chicken stock cube, crumbled
2 Tbl dry sherry
2 Tbl water, extra

Drain lychees, reserve syrup for sauce; chop lychees.

Combine lychees, mince, coconut, breadcrumbs, lime rind, juice, egg, mint and parsley in large bowl; mix thoroughly.

Stuff cavities of turkey, or bake in a covered, greased casserole.

Lychee Sauce
Combine reserved lychee syrup, water, stock cube and sherry in a saucepan, bring to boil, then boil for 5 minutes. Add cornflour blended with extra water, stir into sauce, continue stirring over medium heat until sauce boils and thickens. Add parsley, stir through sauce. Serves 10.

Paul Andrew,
RFCA MACKAY Newsletter Jan. 1989

DATE: November 1989

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