| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Pasta | 1 | Servings | |
INGREDIENTS
| 4 | c | Assorted vegetables cooked or uncooked, fresh or frozen, Such as: Artichoke hearts, Asparagus, Eggplant, Mushrooms, Broccoli or Cauliflower |
| 2 | c | Cooked spinach; chopped |
| 2 | tb | Olive oil |
| 2 | md | Onions; roughly diced |
| 6 | tb | Flour |
| 1 | c | Milk |
| 1 | Egg | |
| 1/2 | ts | Salt; or as desired |
| 1/2 | ts | Ground white pepper |
| 1 | ts | Fresh rosemary leaves; -OR- Dried rosemary |
INSTRUCTIONS
DEFROST VEGETABLES, if necessary. Roughly chop them into 1/4-inch pieces and set aside on a plate. Heat the oil in a large skillet over medium heat, add the onion and cook, stirring, for 5 minutes. Decrease heat to low and add the vegetables. If using uncooked ones, cover and cook for 10 minutes. If using cooked ones, cook uncovered for 5 minutes. Stir in the flour and add the milk. Cook, stirring, another 2 minutes or until mixture thickens. Add the salt and pepper. Remove the skillet from the heat, add the egg, salt, pepper and rosemary and scrape the mixture into a bowl to cool. Stuffing can be stored, covered, in the refrigerator for up to 7 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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