Categories: Pasta, Veal, Pork/ham 
      Yield: 1 servings 
  
      4 lb Cooked veal, pork or chicken        1 ts Ground coriander 
    1/4 c  Olive oil                         1/4 c  Flour 
      2 md Onions; roughly diced               1 c  All-purpose broth 
      2 tb Finely minced garlic                     -OR low-sodium chicken broth 
      2 tb Chopped fresh oregano leaves      1/2 ts Ground black pepper 
           -=OR=-                            1/2 ts Salt; or as desired 
      1 tb -Dried oregano                  
  
  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 
   
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK