Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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-
1/2 ts -Dried rosemary

Servings: 1

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.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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