Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          assorted vegetables -- suck as
                        - artichoke hearts
                        - asparagus -- eggplant
                        - mushrooms -- broccoli
                        - or cauliflower
   2      cups          cooked spinach -- chopped
   2      tablespoons   olive oil
   2      medium        onions -- roughly diced
   6      tablespoons   flour
   1      cup           milk
   1                    egg
     1/2  teaspoon      salt -- or as desired
     1/2  teaspoon      ground white pepper
   1      teaspoon      fresh rosemary leaves -- -or-
     1/2  teaspoon      - dried rosemary

Preparation:

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