160. BACON-SWISS CHARD STUFFING

Makes 4 to 6 cups


4 cups of stale white bread cubes (French or Italian Bread is fine)
3 slices bacon
2 tablespoons shallots, chopped
1/4 cup celery, chopped
1/4 pound Swiss Chard, chopped (about 1 cup loosely packed)
2 eggs, beaten
1 and 1/2 to 2 cups Game Bird Stock (or chicken broth or water) to moisten
Freshly ground black pepper
Salt if desired
Fresh grating of nutmeg

Place bread cubes in a large mixing bowl. In a skillet, saute the bacon, remove and break into small pieces. In the bacon drippings, saute the shallots and celery; add the Swiss chard and saute it to remove some of the moisture content; cool.

Combine bacon pieces and shallot/Swiss chard mixture with bread cubes. Add beaten eggs and enough liquid to moisten thoroughly. Season with pepper, salt if desired and the nutmeg.


courtesy of: Game Cookbook, by Geraldine Steindler. Stoegler Publishing, Maryland