| 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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