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Recipe by: endrit
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See below ingredients and instructions of the recipe
1/4 c Olive oil
2 md Onions; roughly chopped
2 tb Minced garlic
1 ts Salt; or as desired
1/2 ts Ground white pepper
1/4 ts Mace
1 tb Chopped fresh thyme leaves
1 lb Cottage cheese
1 lb Hoop, pot or ricotta cheese
1 lb Mozzarella cheese, grated
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
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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