Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Olive oil 1 tb Chopped fresh thyme leaves
2 md Onions; roughly chopped 1 lb Cottage cheese
2 tb Minced garlic 1 lb Hoop, pot or ricotta cheese
1 ts Salt; or as desired 1 lb Mozzarella cheese, grated
1/2 ts Ground white pepper -or shredded
1/4 ts Mace 6 Eggs; lightly beaten

HEAT OIL OVER MEDIUM HEAT in a small pot, add the onions and garlic and
cook, stirring, 5 minutes. Scrape mixture into a large bowl and add the
salt, pepper, mace, thyme and three cheeses. Mix well, add the eggs and mix
to incorporate. Stuffing can be stored, covered, in the refrigerator for up
to 5 days. To freeze, place 1-cup amounts of stuffing in air-tight 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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