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.