Roast Suckling Pig: Stuffing (Jamaica No. 2)

Preparation info
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By Elisabeth Lambert Ortiz

Published 1973

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  • 2 oz. unsalted butter
  • 1 large onion, finely chopped
  • 1 clove garlic, chopped


Heat the butter in a frying pan and sauté the onion and garlic until the onion is tender, but not browned. Transfer to a large bowl. Add all the rest of the ingredients, except the Pickapeppa sauce and the salt, and toss lightly to mix well. Add the Pickapeppa sauce and toss again. Taste for seasoning and add salt if necessary.