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Recipe by: chania
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See below ingredients and instructions of the recipe
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
English celebrity chef also known as The Naked Chef. BBC food television shows.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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