| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Pasta | 1 | Servings | |
INGREDIENTS
| 4 | lb | Cooked veal, pork or chicken |
| 1/4 | c | Olive oil |
| 2 | md | Onions; roughly diced |
| 2 | tb | Finely minced garlic |
| 2 | tb | Chopped fresh oregano leaves =OR=- Dried oregano |
| 1 | ts | Ground coriander |
| 1/4 | c | Flour |
| 1 | c | All-purpose broth OR low-sodium chicken broth |
| 1/2 | ts | Ground black pepper |
| 1/2 | ts | Salt; or as desired |
INSTRUCTIONS
DEFROST THE COOKED MEAT, if necessary. Heat oil in a medium skillet or fry pan over medium heat. Add onion, garlic, oregano and coriander and cook, stirring, 5 minutes. Add the flour and mix well. Add the broth and meat and cook, stirring, until the mixture thickens and bubbles. Add the salt and pepper. Remove from the heat and scrape into a bowl. Place, uncovered, in the refrigerator to cool. Stuffing can be stored, covered, in the refrigerator for up to 5 days. To freeze, place 1-cup amounts of stuffing in airtight 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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