Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Assorted vegetables - suck as - artichoke hearts- asparagus eggplant- mushrooms broccoli - or cauliflower

  2. 2 cups 292g / 10oz Cooked spinach - chopped

  3. 2 tablespoons 30ml Olive oil

  4. 2 tablespoons 30ml Onions - roughly diced (medium)

  5. 6 tablespoons 90ml Flour

  6. 1 cup 237ml Milk

  7. 1 Egg

  8. 1/2 teaspoon 2 1/2ml Salt - or as desired

  9. 1/2 teaspoon 2 1/2ml Ground white pepper

  10. 1 teaspoon 5ml Fresh rosemary leaves - -or-

  11. 1/2 teaspoon 2 1/2ml - dried rosemary

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 vegetables, 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


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