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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