Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 cups | Assorted vegetables cooked or uncooked, fresh or frozen, Such as: Artichoke hearts, Asparagus, Eggplant, Mushrooms, Broccoli or Cauliflower |
| 2 cups | Cooked spinach; chopped |
| 2 tablespoons | Olive oil |
| 2 mediums | Onions; roughly diced |
| 6 tablespoons | Flour |
| 1 cup | Milk |
| 1 \N | Egg |
| ½ teaspoon | Salt; or as desired |
| ½ teaspoon | Ground white pepper |
| 1 teaspoon | Fresh rosemary leaves; -OR- Dried rosemary |
Servings: 1
DEFROST VEGETABLES, if necessary. Roughly chop them into ¼-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