SPINACH-RICOTTA STUFFING
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.
Heat in a medium skillet over medium heat:
- 1 tablespoon olive oil
Add and cook, stirring, until softened, about 5 minutes:
- ½ small onion, finely chopped
- 1 garlic clove, minced
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
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