Herb And Spinach Stuffing For An Herb Roast Chicken

Total Time: 2 hrs 15 mins Preparation Time: 30 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 6
• 1 (4 lb) roasting chickens
• 1 (12 ounce) package herb-seasoned stuffing cubes
• 1 cup water
• 3 tablespoons butter (i used less, it's up to you)
• 1 large onion, chopped
• 3/4 cup frozen chopped spinach, thawed & drained
• 2 ounces prosciutto (i used prosciutto just in thin slices) or 2 ounces baked ham, cubed (i used prosciutto just in thin slices)
• 2 garlic cloves, minced
• 2 teaspoons dried sage
• 1/2 teaspoon rosemary
• 2 tablespoons heavy cream
• 2 tablespoons lemon juice

Recipe

• 1 preheat oven to 350. place roasting rack rack in large roasting pan. rinse chicken; pat dry with paper towels.
• 2 in large bowl, toss stuffing with 1 cup water.
• 3 in large skillet, melt butter over medium heat. add onion, spinach, prosciutto, garlic, sage and rosemary into skillet; sauté until tender, about 5 minutes.
• 4 add spinach mixture to stuffing. stir in heavy cream and lemon juice; mix well.
• 5 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.
• 6 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.
• 7 ** 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!