| Tortellini Meat Filling
4 pounds of cooked veal, pork or chicken
1/4 cup of Olive oil
2 medium Onions; roughly diced
2 tablespoons of finely minced garlic
2 tablespoons of chopped fresh oregano leaves or 1 tablespoon of dried oregano
1 teaspoon of ground coriander
1/4 cup of flour
1 cup of all-purpose broth or low-sodium chicken broth
1/2 teaspoon of ground black pepper
1/2 teaspoon of salt; or as desired |
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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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