Spinach-Ricotta Stuffing
Source of Recipe
"Joy of Cooking, " by Irma S. Rombauer, Ethan Becker, and Marion Rombauer Becker
* Exported from MasterCook *
Spinach-Ricotta Stuffing
Recipe By : Irma S. Rombauer, Ethan Becker, and Marion Rombauer Becker
Serving Size : 2 Preparation Time :0:00
Categories : Stuffings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bunch spinach (12 oz) -- trimmed, washed
-- and coarsely chopped
or
1 bag spinach (10 oz) -- trimmed, washed
-- and coarsely chopped
or
1 box frozen spinach 10 oz) -- thawed
2 teaspoons olive oil
1/2 cup onions -- finely chopped
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
1 pinch nutmeg -- freshly grated
or
1 pinch ground nutmeg
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.) Remove from the heat. When the spinach is cool enough to handle, squeeze out the excess liquid.
Return the pan to medium heat and heat the oil. Add the onions and garlic and cook, stirring, until tender, 3 to 4 minutes.
Combine the spinach and sauteed vegetables in a large bowl and toss with remaining ingredients. Stuff this mixture under the skins of chicken pieces or of a whole, butterflied, flattened bird.
Source: Joy of Cooking, by Irma S. Rombauer, Ethan Becker, and Marion Rombauer Becker
Source:
"Joy of Cooking"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
- - - - - - - - - - - - - - - - - - -
|
|
member logon
