--------- Recipe via Meal-Master (tm) v8.02
  
       Title: Tortellini Meat Filling
  Categories: Pasta, Veal, Pork
       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
   
   MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
  
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