2 tb Butter

3 Green onions, minced

2/3 c Chopped walnuts

1 cl Garlic, minced

1 oz Pancetta, minced

1/2 ts Dried rosemary

1/4 ts Dried savory

1/8 ts Dried thyme

1 lb Part-skim ricotta cheese

3/4 lb Fresh Swiss Chard or

-spinach, cooked, squeezed -dry, and finely chopped 1 c Cooked rice

2 oz Freshly grated Parmesan

1 1/2 oz Fontina or Jarlsberg cheese,

-shredded Salt and fresh ground pepper 1. Melt butter in large skillet over medium heat. Add onion; cook 2

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.