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4 lb Cooked veal, pork or chicken 1 ts Ground coriander
1/4 c Olive oil 1/4 c Flour
2 md Onions; roughly diced 1 c All-purpose broth
2 tb Finely minced garlic -OR low-sodium chicken broth
2 tb Chopped fresh oregano leaves 1/2 ts Ground black pepper
-=OR=- 1/2 ts Salt; or as desired
1 tb -Dried oregano
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
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
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