Bread Stuffing with
Escarole and Prosciutto
(Marcia Kiesel in Food & Wine, November 1993)
Makes about 12 cups
12 cups 1/2 ince cubes
of firm-textured white bread (from a 1-pound loaf)
1 stick (8 tablespoons of butter)
2 pounds escarole, cored and cut into 1-inch pieces
3 ounces thinly sliced prosciutto (or country ham will do), finely
1 medium onion, finely chopped
4 large scallions, finely chopped
1 large green bell pepper, finely chopped
2 large eggs, lightly beaten
1 cup chicken stock
1/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
- Air-dry the bread cubes
for 1 or 2 days (or toast them in a 300° oven for about 30 minutes).
- Melt 3 tablespoons of
the butter in a large skillet. Ad the escarole and cook over hight
heat, stirring, until wilted, about 4 minutes. Transfer to a very
- Reduce the heat to low.
Melt the remainin 5 tablespoons butter in the skillet. Add the prosciutto
and cook for 2 minutes, stirring constantly. Add the ham to the
- Add the onion, scallions,
and green pepper to the skillet, and cook, stirring occasionally,
until softened, about 8 minutes. Add to the escarole and let cool.
- Add the bread cubes,
eggs, chicken stock, salt and pepper to the escarole, ham, onion
and peppers and mix well. Let cool before stuffing the turkey.
- The left over stuffing
may be cooked in a shallow, buttered baking dish. Cover with aluminum
foil and cook 30 minutes. Remove the foil and cook an additional
5 minutes uncovered.