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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
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
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