| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pasta |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 2 |
md |
Onions; roughly chopped |
| 2 |
tb |
Minced garlic |
| 1 |
ts |
Salt; or as desired |
| 1/2 |
ts |
Ground white pepper |
| 1/4 |
ts |
Mace |
| 1 |
tb |
Chopped fresh thyme leaves |
| 1 |
lb |
Cottage cheese |
| 1 |
lb |
Hoop, pot or ricotta cheese |
| 1 |
lb |
Mozzarella cheese, grated or shredded |
| 6 |
|
Eggs; lightly beaten |
INSTRUCTIONS
HEAT OIL OVER MEDIUM HEAT in a small pot, add the onions and garlic and
cook, stirring, 5 minutes. Scrape mixture into a large bowl and add the
salt, pepper, mace, thyme and three cheeses. Mix well, add the eggs and mix
to incorporate. Stuffing can be stored, covered, in the refrigerator for up
to 5 days. To freeze, place 1-cup amounts of stuffing in air-tight freezer
bags or containers, label and place in freezer for up to 3 months. Makes 6
Cups Filling
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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