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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 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.
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|Serving Size: 1 Serving (735g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 148 (20%)|
|Amt Per Serving||% DV|
|Total Fat 16.4g||22 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 7.4g|
|Polyunsanturated Fat 3g|
|Cholesterol 216.4mg||67 %|
|Sodium 359.5mg||12 %|
|Potassium 1406.8mg||37 %|
|Total Carbohydrate 122.4g||36 %|
|Dietary Fiber 24.2g||97 %|
|Sugars, other 98.1g|
|Protein 32.9g||47 %|
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Calories per serving: 728
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