Rainbow Chard Stuffing
- Minced onion
- Olive oil
- Ground turkey, lamb, or chicken
- Yukon Gold potato
- Chard leaves
- Saute 1/2 cup minced onion in 1 tablespoon olive oil until translucent. Add 1 pound ground turkey, lamb, or chicken and cook thoroughly. Season with salt, pepper, and 1/4 teaspoon allspice, then add 1/2 cup each chopped walnuts and hot-water-soaked currants; 1 salt-boiled, peeled, and mashed Yukon Gold potato; and 1 tablespoon each chopped parsley and oregano. Wrap the stuffing in 2 bunches of blanched chard leaves. Slice in half to serve.
- Recipe by Casey Thompson, executive chef at the Inn at Rancho Santa Fe in Rancho Santa Fe, California