4 lb Cooked veal, pork or chicken
1/4 cup Olive oil
2 medium Onions, roughly diced
2 tbsp Finely minced garlic
2 tbsp Chopped fresh oregano leaves =OR=-
1 tbsp -Dried oregano
1 tsp Ground coriander
1/4 cup Flour
1 cup All-purpose broth OR low-sodium chicken broth
1/2 tsp Ground black pepper
1/2 tsp Salt, or as desired
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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
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