Venetian Stuffing with Cheese
Yield
10 servingsPrep
30 minCook
5 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 3 | each |
scallions, spring or green onions
minced |
|
| ⅔ | cup |
walnuts
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 1 | ounce |
pancetta
minced |
*
|
| ½ | teaspoon |
rosemary leaves
dried |
|
| ¼ | teaspoon |
savory
dried |
|
| ⅛ | teaspoon |
thyme
dried |
*
|
| 1 | pound |
ricotta cheese
part-skim |
|
| ¾ | pound |
swiss chard
fresh, or spinach leaves, cooked, sqeezed dry and finely chopped |
|
| 1 | cup |
rice
cooked |
|
| 2 | ounces |
Parmesan cheese
freshly grated |
|
| 1 ½ | ounces |
fontina cheese
or jarslberg, shredded |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 3 | each |
scallions, spring or green onions
minced |
|
| 158 | ml |
walnuts
chopped |
|
| 1 | each |
garlic cloves
minced |
|
| 28.9 | ml/g |
pancetta
minced |
*
|
| 2.5 | ml |
rosemary leaves
dried |
|
| 1.3 | ml |
savory
dried |
|
| 0.6 | ml |
thyme
dried |
*
|
| 453.6 | g |
ricotta cheese
part-skim |
|
| 340.2 | g |
swiss chard
fresh, or spinach leaves, cooked, sqeezed dry and finely chopped |
|
| 237 | ml |
rice
cooked |
|
| 57.8 | ml/g |
Parmesan cheese
freshly grated |
|
| 43.3 | ml/g |
fontina cheese
or jarslberg, shredded |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Melt butter in large skillet over medium heat. Add onion and cook 2 minutes.
Stir in walnuts, garlic, pancetta and herbs and continue cooking about 2 minutes, being careful not to burn Remove from heat and cool.
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.
