Ingredients:
1 (4 lb) roasting chickens
1 (12 ounce) packages herb stuffing cubes
1 cup water
3 tablespoons butter
1 large onions, chopped
3/4 cup frozen chopped spinach, thawed
2 ounces prosciutto or 2 ounces baked ham, cubed
2 cloves garlic, minced
2 teaspoons dried sage
1/2 teaspoon dried rosemary
2 tablespoons heavy cream
2 tablespoons lemon juice
Directions:
Preheat oven to 350.
Place roasting rack in large roasting pan.
Rinse chicken; pat dry with paper towels.
In large bowl, toss stuffing with 1 C water.
In large skillet, melt butter over medium heat.
Add onion, spinach, prosciutto, garlic, sage and rosemary to skillet; saute until tender, about 5 minutes.
Add spinch mixture to stuffing.
Stir in heavy cream and lemon juice; mix well.
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.
Roast chicken until an instant-read meat thermometer, inserted in the thigh, not touching the bone, registers 180 and chicken is golden, about 1 hour 45 minutes.
Servings: 6
Time preparation: 30 min.
Time total: 135 min.