Categories: Pasta, Vegetables 
      Yield: 1 servings 
  
      4 c  Assorted vegetables                 2 md Onions; roughly diced 
           - cooked or uncooked,               6 tb Flour 
           - fresh or frozen,                  1 c  Milk 
           - Such as: Artichoke hearts,        1    Egg 
           - Asparagus, Eggplant,            1/2 ts Salt; or as desired 
           - Mushrooms, Broccoli             1/2 ts Ground white pepper 
           - or Cauliflower                    1 ts Fresh rosemary leaves; -OR- 
      2 c  Cooked spinach; chopped           1/2 ts -Dried rosemary 
      2 tb Olive oil                       
  
  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