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 chopped.
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

  1. Air-dry the bread cubes for 1 or 2 days (or toast them in a 300° oven for about 30 minutes).

  2. 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 large bowl.

  3. 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 escarole.

  4. 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.

  5. 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.

  6. 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.