Yield: 1 servings
|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|
|½ teaspoon||Salt; or as desired|
|½ teaspoon||Ground white pepper|
|1 teaspoon||Fresh rosemary leaves; -OR- Dried rosemary|
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