Instructions:
Clean the Swiss Chard and cook in a small amount of water for 8 to 10 minutes Drain well and chill for 1/2 hour. Chop finely and set aside. Soak croutons in milk 30 minutes. Stir occasionally. In a large skillet melt 1 stick of butter,saute onion, garlic, parsley and celery until soft (about 8 minutes, do not brown). Put in a large bowl and let cool. In the same skillet, melt 1/2 stick of butter and saute chopped chard until all liquid is gone (about 8 minutes). Put in the bowl with parsley mixture. In the same skillet melt 1/2 stick of butter and saute bread until milk is gone.Add to the large bowl, mix and allow the ingredients to cool. Then add 3 eggs and mix well, add salt, pepper cinnamon, nutmeg and Parmigiano-Reggiano; Mix well.This filling can be made ahead and refrigerated for 2 days before stuffing the turkey.You may also bake in buttered casserole dish at 350 degrees for about 1 hour or more depending upon casserole dish and size. Makes about 3 quarts.
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