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Venetian Stuffing with Cheese

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Submitted by wendyd

YIELD

10 servings

PREP

30 min

COOK

5 min

READY

35 min

Ingredients

2 3E+1
TABLESPOONS ML BUTTER
3 3
158
CUP ML WALNUTS
chopped
1 1
EACH EACH GARLIC CLOVES
minced
1 28.9
OUNCE ML/G PANCETTA
minced *
½ 2.5
TEASPOON ML ROSEMARY LEAVES
dried
¼ 1.3
TEASPOON ML SAVORY
dried
0.6
TEASPOON ML THYME
dried *
1 453.6
POUND G RICOTTA CHEESE
part-skim
¾ 340.2
POUND G SWISS CHARD
fresh, or spinach leaves, cooked, sqeezed dry and finely chopped
1 237
CUP ML RICE
cooked
2 57.8
OUNCES ML/G PARMESAN CHEESE
freshly grated
1 ½ 43.3
OUNCES ML/G FONTINA CHEESE
or jarslberg, shredded

Directions

  1. Melt butter in large skillet over medium heat. Add onion and cook 2 minutes.

  2. Stir in walnuts, garlic, pancetta and herbs and continue cooking about 2 minutes, being careful not to burn 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 119g (4.2 oz)
Amount per Serving
Calories 244 54% from fat
 % Daily Value *
Total Fat 15g 22%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 34mg 11%
Sodium 181mg 8%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 6%
Sugars g
Protein 21g
Vitamin A 49% Vitamin C 19%
Calcium 17% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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