Spinach-Ricotta Stuffing
- 15m Prep Time
- 5m Cook Time
- 20m Ready In
About 2 cups Stuff this well-seasoned mixture under the skin of chicken parts or a spatchcocked whole bird. It also makes a nice filling for pasta.
Ingredients
- 1 tablespoon olive oil
- ½ small onion, finely chopped
- 1 garlic clove, minced
- 1 12 ounces spinach, cooked as directed in Wilted Tender Greens and coarsely chopped, or one 10-ounce package frozen chopped spinach, thawed (opens in new tab)
- 1 cup ricotta
- ½ cup fresh bread crumbs
- 2 tablespoons grated Parmesan
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of grated or ground nutmeg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tablespoon olive oil
- ½ small onion, finely chopped
- 1 garlic clove, minced
- 1 12 ounces spinach, cooked as directed in Wilted Tender Greens and coarsely chopped, or one 10-ounce package frozen chopped spinach, thawed
- 1 cup ricotta
- ½ cup fresh bread crumbs
- 2 tablespoons grated Parmesan
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of grated or ground nutmeg
Let's Cook
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Step 1.
Heat in a medium skillet over medium heat: 1 tablespoon olive oil
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Step 2.
Add and cook, stirring, until softened, about 5 minutes: ½ small onion, finely chopped; 1 garlic clove, minced
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Step 3.
Meanwhile, squeeze almost dry and place in a medium bowl: 12 ounces spinach, cooked as directed in Wilted Tender Greens and coarsely chopped, or one 10-ounce package frozen chopped spinach, thawed
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Step 4.
Add the onion and garlic to the spinach, then mix in: 1 cup ricotta; ½ cup fresh bread crumbs; 2 tablespoons grated Parmesan; ½ teaspoon salt; ¼ teaspoon black pepper; Pinch of grated or ground nutmeg