- 1 (3 to 4) pound chicken
- 2 (10-ounce) boxes chopped frozen spinach or 3 bunches fresh spinach, finely chopped
- 2 tablespoons olive oil
- 1 egg
- 3/4 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Freshly ground black pepper, to taste
Preheat the oven to 350 degrees F. Remove giblets and rinse. Boil in water to cover until tender about 10 minutes. Chop finely. In a saute pan, cook spinach with olive oil until tender. Drain until nearly dry. In bowl combine all remaining ingredients and mix well. Stuff chicken and bake for 1 1/2 hours, basting occasionally. Double or triple stuffing for turkey.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
Recipe courtesy of Barbara Baldovin