Herb and Spinach Stuffing for an Herb Roast Chicken

Name: Herb and Spinach Stuffing for an Herb Roast Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 lb) roasting chickens; 1 (12 ounce) package herb-seasoned stuffing cubes; 1 cup water; 3 tablespoons butter (I used less, it's up to you); 1 large onion, chopped; ¾ cup frozen chopped spinach, thawed & drained; 2 ounces prosciutto (I used prosciutto just in thin slices) or 2 ounces baked ham, cubed (I used prosciutto just in thin slices); 2 garlic cloves, minced; 2 teaspoons dried sage; ½ teaspoon rosemary; 2 tablespoons heavy cream; 2 tablespoons lemon juice

Servings: persons

1 (4 lb) roasting chickens
1 (12 ounce) package herb-seasoned stuffing cubes
1 cup water
3 tablespoons butter (I used less, it's up to you)
1 large onion, chopped
¾ cup frozen chopped spinach, thawed & drained
2 ounces prosciutto (I used prosciutto just in thin slices) or 2 ounces baked ham, cubed (I used prosciutto just in thin slices)
2 garlic cloves, minced
2 teaspoons dried sage
½ teaspoon rosemary
2 tablespoons heavy cream
2 tablespoons lemon juice

1
Preheat oven to 350.
2
Place roasting rack rack in large roasting pan.
3
Rinse chicken; pat dry with paper towels.
4
In large bowl, toss stuffing with 1 cup water.
5
In large skillet, melt butter over medium heat.
6
Add onion, spinach, prosciutto, garlic, sage and rosemary into skillet; saute until tender, about 5 minutes.
7
Add spinach mixture to stuffing.
8
Stir in heavy cream and lemon juice; mix well.
9
Spoon stuffing loosely into chicken cavity, filling about 3/4 full.
10
Fold skin over openings and close with metal skewers.
11
Tuck wings under chicken.
12
Place on roasting rack.
13
Roast chicken until an instant red meat thermometer, inserted in the thigh, not touching the bone, registers 180 degrees and chicken is golden, about 1 hour and 45 minutes.
14
** I couldn't get all of the stuffing to fit in the chicken so I cooked about 3/4 of the stuffing in a Pyrex dish in the oven while the chicken was cooking too!

254

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (4 lb) roasting chickens, 1 (12 ounce) package herb-seasoned stuffing cubes, 1 cup water, 3 tablespoons butter (I used less, it's up to you), and more.

Yes, Herb and Spinach Stuffing for an Herb Roast Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Herb and Spinach Stuffing for an Herb Roast Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions