0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Dairy, Grains Venetian Poultry, Rice, Cheese, Breakfast 1 Servings

INGREDIENTS

2 tb Butter
3 Green onions, minced
2/3 c Chopped walnuts
1 cl Garlic, minced
1 oz Pancetta, minced
1/2 ts Dried rosemary
1/4 ts Dried savory
1/8 ts Dried thyme
1 lb Part-skim ricotta cheese
3/4 lb Fresh Swiss Chard or spinach, cooked, squeezed dry, and finely chopped
1 c Cooked rice
2 oz Freshly grated Parmesan
1 1/2 oz Fontina or Jarlsberg cheese, shredded
Salt and fresh ground pepper

INSTRUCTIONS

1.  Melt butter in large skillet over medium heat. Add onion; cook 2
minutes. 2. Stir in walnuts, garlic, pancetta and herbs and continue
cooking about 2 minutes, being careful not to burn herbs. Remove from heat
and cool. 3. Transfer to mixing bowl, add remaining ingredients and blend
well. Taste and adjust seasoning as desired. Ahead: Stuffing can be
prepared up to 2 days ahead. Cover and refrigerate.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Find God. You were born to appreciate perfection”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?