Tortellini Vegetable Filling

Directions

DEFROST VEGETABLES, if necessary.

Roughly chop them into ¼ 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 ones, 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.