Herb and Spinach Stuffing for an Herb Roast Chicken
- Ready In:
- 2hrs 15mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1814.36 g roasting chickens
- 340.19 g package herb-seasoned stuffing cubes
- 236.59 ml water
- 44.37 ml butter (I used less, it's up to you)
- 1 large onion, chopped
- 177.44 ml frozen chopped spinach, thawed & drained
- 56.69 g prosciutto (I used prosciutto just in thin slices) or 56.69 g baked ham, cubed (I used prosciutto just in thin slices)
- 2 garlic cloves, minced
- 9.85 ml dried sage
- 2.46 ml rosemary
- 29.58 ml heavy cream
- 29.58 ml lemon juice
directions
- Preheat oven to 350. Place roasting rack rack in large roasting pan. Rinse chicken; pat dry with paper towels.
- In large bowl, toss stuffing with 1 cup water.
- In large skillet, melt butter over medium heat. Add onion, spinach, prosciutto, garlic, sage and rosemary into skillet; sauté until tender, about 5 minutes.
- Add spinach mixture to stuffing. Stir in heavy cream and lemon juice; mix well.
- Spoon stuffing loosely into chicken cavity, filling about 3/4 full. Fold skin over openings and close with metal skewers. Tuck wings under chicken. Place on roasting rack.
- Roast chicken until an instant red meat thermometer, inserted in the thigh, not touching the bone, registers 180 degrees and chicken is golden, about 1 hour and 45 minutes.
- ** I couldn't get all of the stuffing to fit in the chicken so I cooked about 3/4 of the stuffing in a Pyrex dish in the oven while the chicken was cooking too!
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RECIPE SUBMITTED BY
Chef 495452
Gainesville, 49
I am married to a great husband. We do not have any kids yet but have 1 cat and 1 dog. I am a first grade teacher and absoutely love it! I do not really enjoy the process of cooking but I enjoy the finished product so I do it and try to make new and interesting dishes. When I find a recipe I like, it normally becomes part of the dinner rotation. I tend to be pretty picky about the way I cook and the ingredients and tend to find that most people enjoy my recipes and cooking. I am a devoted by the recipe cooker but have gotten much better about adding something new to the recipe the longer that I have been married and the more I have practiced cooking. I hope you enjoy my recipes too.