Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           olive oil
   2      medium        onions -- roughly chopped
   2      tablespoons   minced garlic
   1      teaspoon      salt -- or as desired
     1/2  teaspoon      ground white pepper
     1/4  teaspoon      mace
   1      tablespoon    chopped fresh thyme leaves
   1      pound         cottage cheese
   1      pound         hoop -- pot or ricotta
                        -- cheese
   1      pound         mozzarella cheese -- grated
                        - or shredded
   6                    eggs -- lightly beaten

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