Shelly's Recipe

Spinach-Ricotta Stuffing

Category: Dressing and Stuffing

Stuff this mixture under the skins of chicken pieces or of a whole, butterfiied, flattened bird.
Makes: about 2 cups•One 12-ounce bunch or 10-ounce bag spinach, trimmed, washed, and coarsely chopped or 1 (10-ounce) box of frozen spinach, thawed
•2 teaspoons olive oil
•1/2 cup finely chopped onions
•1 teaspoon minced garlic
•1 cup ricotta cheese
•1/2 cup soft breadcrumbs from day-old bread
•2 tablespoons grated Parmesan cheese
•2 teaspoons olive oil
•1/2 teaspoon salt
•1/4 teaspoon ground black pepper
•Pinch of freshly grated or ground nutmeg

1.Heat in a large skillet or Dutch oven over medium-high heat the spinach until wilted. (If substituting frozen spinach, thaw a 10-ounce box of frozen spinach, squeeze it to remove excess liquid, chop coarsely, then toss with the breadcrumbs and ricotta cheese.)
2.Remove from the heat. When the spinach is cool enough to handle, squeeze out the excess liquid.
3.Return the pan to medium heat and heat the oil.
4.Add the onions and garlic and cook, stirring, until tender, 3 to 4 minutes.
5.Combine the spinach and sauteed vegetables in a large bowl and toss with remaining ingredients.
6.Use as a stuffing.