Tortellini meat filling
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Tortellini meat filling
  Meat    Pasta    Fillings  
Last updated 6/12/2012 1:27:05 AM. Recipe ID 61818. Report a problem with this recipe.
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      Title: Tortellini meat filling
 Categories: Pasta
      Yield: 1 Servings
 
      4 lb Cooked veal, pork or chicken
    1/4 c  Olive oil
      2 md Onions; roughly diced
      2 tb Finely minced garlic
      2 tb Chopped fresh oregano leaves
           -=OR=-
      1 tb -Dried oregano
      1 ts Ground coriander
    1/4 c  Flour
      1 c  All-purpose broth
           -OR low-sodium chicken broth
    1/2 ts Ground black pepper
    1/2 ts Salt; or as desired
 
  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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Recipe ID 61818 (Apr 03, 2005)

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