| 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
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