"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Rice, Pork & Prosciutto Stuffing Recipe

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This recipe for Rice, Pork & Prosciutto Stuffing, by , is from Mother's Day Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
MaryLou
Added: Sunday, May 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pds. sweet pork (out of casing, chopped)
1 c. white rice
1/2 c. grated cheese
1/2 pd. diced mushrooms
3 or 4 stalks of diced celery
1 bunch diced scallions
3 to 4 slices of prosciutto
1/2 cup grated mozzarella
1 egg

Directions:
Directions:
Saute pork, then take out and saute cooked rice. In same pan saute mushrooms, scallions & celery. Cool off. Mix in pork and all ingredients, egg, prosciutto, salt pepper and cheeses. Dip 1 slice of white bread in milk, squeeze dry and mix in with mixture, and then put in oven at 350 to warm up. ( About 15 minutes).

 

 

 

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