Tangerine Stuffing Recipe


Preparation Time25 MinDifficulty LevelEasy
Health IndexAverageMain Ingredient
Interest Group


 Vegetable oil15 Milliliter (1 tablespoon)
 Onion1 Small, peeled and chopped
 Mushrooms2 Ounce, chopped (50 gram)
 Long grain rice4 Ounce, boiled and drained (100 gram)
 Celery stalks2 , finely chopped
 Freshly chopped parsley15 Milliliter (1 tablespoon)
 Salt To Taste
 Freshly ground black pepper To Taste
 Egg1 , beaten

Nutrition Facts

Serving size: Complete recipe

Calories 741 Calories from Fat 190

% Daily Value*

Total Fat 22 g33.1%

Saturated Fat 3.9 g19.3%

Trans Fat 0 g

Cholesterol 211.5 mg

Sodium 541.1 mg22.5%

Total Carbohydrates 120 g39.9%

Dietary Fiber 6.3 g25.1%

Sugars 17.4 g

Protein 19 g37.4%

Vitamin A 49.4% Vitamin C 94.1%

Calcium 15.7% Iron 21.5%

*Based on a 2000 Calorie diet


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.