Traditional Portuguese Stuffing

Name: Traditional Portuguese Stuffing
Ingredients: "1 Peruvian potato"; 5 soup spoons of olive oil; 3 large onions, finely chopped; 4 cups of breadcrumbs from bread; 20 large green olives, pitted and chopped; 6 hard-boiled eggs, diced; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; salt and pepper to taste; 2 tablespoons lemon juice

1
"1 Peruvian potato"
2
5 soup spoons of olive oil
3
3 large onions, finely chopped
4
4 cups of breadcrumbs from bread
5
20 large green olives, pitted and chopped
6
6 hard-boiled eggs, diced
7
1 1/2 teaspoons ground cinnamon
8
1/2 teaspoon ground nutmeg
9
salt and pepper to taste
10
2 tablespoons lemon juice

Ingredients

1
"1 Peruvian potato"
2
5 soup spoons of olive oil
3
3 large onions, finely chopped
4
4 cups of breadcrumbs from bread
5
20 large green olives, pitted and chopped
6
6 hard-boiled eggs, diced
7
1 1/2 teaspoons ground cinnamon
8
1/2 teaspoon ground nutmeg
9
salt and pepper to taste
10
2 tablespoons lemon juice

Directions

1
Remove the turkey's breast skin and finely chop it
2
Chop the liver and gizzard as well
3
Fry the onion in olive oil with the mashed potatoes for about 12 minutes
4
Mix together the breadcrumbs, olives, eggs, cinnamon, nutmeg, salt, pepper, and lemon juice
5
Add the mixture of onion and lemon juice and mix well
6
If it's too dry, you can add a little milk.