Ingredients
- 3 green onions
- 1 pancetta
- 1/4 savory (dried)
- 1 lb skim ricotta cheese
- 1 c rice (cooked)
- 5/8 c walnuts (chopped)
- 3/4 lb swiss chard (fresh)
- 2 tb butter
- 1 1/2 oz fontina
- 2 oz parmesan (freshly grated)
- 1/2 ts rosemary (dried)
- 1/8 ts thyme (dried)
- some garlic
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.
