Venetian stuffing with cheese
- Main Ingredient: Poultry Cereals Rice and Grains Cheese and eggs
- Course: Stuffings
- Yield:
Venetian stuffing with cheese ingredients
- 2 T butter
- 3 Green onions, minced
- 2⁄3 c Chopped walnuts
- 1 clv 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
Cooking Venetian stuffing with cheese
1. Melt butter in large skillet over medium heat.
2. Add onion; cook 2 minutes.
3. Stiri in walnuts, garlic, pancetta and herbs and continue cooking about 2 minutes, being careful not to burn herbs.
4. Remove from heat and cool.
5. Transfer to mixing bowl, add remaining ingredients and blend well.
6. Taste and adjust seasoning as desired.
7. Ahead: stuffing can be prepared up to 2 days ahead.
8. Cover and refrigerate.
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