Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      pounds        cooked veal -- pork or chicken
     1/4  cup           olive oil
   2      medium        onions -- roughly diced
   2      tablespoons   finely minced garlic
   2      tablespoons   chopped fresh oregano leaves
                        - =or=-
   1      tablespoon    - dried oregano
   1      teaspoon      ground coriander
     1/4  cup           flour
   1      cup           all-purpose broth
                        - or low-sodium chicken broth
     1/2  teaspoon      ground black pepper
     1/2  teaspoon      salt -- or as desired

Preparation:

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 MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK