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Recipe by: devilia
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See below ingredients and instructions of the recipe
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=-
1 tb -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
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
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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