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Rainbow Chard Stuffing

Rainbow Chard Stuffing


  • Minced onion
  • Olive oil
  • Ground turkey, lamb, or chicken
  • Salt
  • Pepper
  • Allspice
  • Walnuts
  • Currants
  • Yukon Gold potato
  • Parsley
  • Oregano
  • Chard leaves


  1. 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


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