| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Grains | Venetian | Breakfast, Cheese, Poultry, Rice | 1 | Servings |
INGREDIENTS
| 2 | T | Butter |
| 3 | Green onions, minced | |
| 2/3 | c | Chopped walnuts |
| 1 | Garlic, minced | |
| 1 | oz | Pancetta, minced |
| 1/2 | t | Dried rosemary |
| 1/4 | t | Dried savory |
| 1/8 | t | 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
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
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Nutrition (calculated from recipe ingredients)
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Calories: 1966
Calories From Fat: 1124
Total Fat: 130.5g
Cholesterol: 255.2mg
Sodium: 2963.8mg
Potassium: 3108.3mg
Carbohydrates: 108g
Fiber: 20.6g
Sugar: 9.7g
Protein: 107.5g