| 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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