Preparation:
HEAT OIL OVER MEDIUM HEAT in a small pot, add the onions and garlic and cook, stirring, 5 minutes. Scrape mixture into a large bowl and add the salt, pepper, mace, thyme and three cheeses. Mix well, add the eggs and mix to incorporate. Stuffing can be stored, covered, in the refrigerator for up to 5 days.
To freeze, place 1-cup amounts of stuffing in air-tight freezer bags or containers, label and place in freezer for up to 3 months.
Makes 6 Cups of Filling
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK |
