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Venetian Stuffing
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- 2 T. butter
- 3 green onion, minced
- 2/3 c. chopped walnuts
- 1 garlic clove, minced
- 1 oz. Italian sausage, minced
- 1 lb. ricotta cheese
- 3/4 lb. Swiss chard or spinach, cooked squeezed dry and finely chopped
- 1 c. cooked rice
- 2 oz. Parmesan cheese
- 1 1/2 oz. fontina cheese, shredded
- 1/2 tsp. rosemary
- 1/4 tsp. savory
- 1/8 tsp. thyme
- Salt and white pepper to taste
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| Melt butter in large skillet, and add onions and cook 2 minutes. Stir in walnuts, garlic, sausage, rosemary, savory, thyme, salt, and white pepper making sure not to burn herbs. Set aside to cool. Transfer to mixing bowl and add ricotta, spinach, rice, Parmesan cheese, and fontina cheese and blend well. Taste and season to taste. Can be prepared 48 hours ahead. Cover and refrigerate until ready to stuff turkey or chicken. |
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