Ingredients: |
Ingredients: ½ pound sliced and cubed coarse bread, crust removed
¼ pound pancetta, diced to 1/8 to ¼ cubes
1 medium onion, finely chopped
2 small celery ribs, finely chopped
Garlic – 2 minced cloves and 8-10 thin slices (elephant is best)
½ pound spinach, washed, thick stems removed, finely shredded
2 tsps finely chopped rosemary
¼ tsps crumbled sage or marjoram
Kosher Salt (1/8 to ¼ cup)
Ground pepper
¼ stick butter
3 ¼ cup chicken stock (or broth, fat removed)
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Directions: |
Directions:Preheat oven to 450 degrees. Dry bread cubes in oven and toast until slightly brown – 3 minutes. Fry pancetta over medium heat until crisp, remove and add to bowl with bread cubes. In same pan sauté onion, celery and minced garlic until soft – 5 minutes.
Add spinach, pinch of salt and few grinds of pepper; cook until wilted - minutes. Scrape all (including and fat) into bread bowl. Add herbs. Mix thoroughly. Add two cups of stock to fry pan, bring to boil and reduce to one cup. Pour over bread and vegetables and toss to coat. Let cool 10 minutes. Season with salt & pepper.
Loosen skin on entire bird. Insert garlic slices with pats of butter under skin (legs, thighs, breasts and back). Loosely pack bird with stuffing – do not tie closed. Set bird on rack, season heavily with S&P (you should see the salt), and roast 30 minutes at 450.
Lift bird to spread carrots and potatoes in roasting pan, place rack over vegetables with bird. Roast 1 hour longer until deep golden and juices run clear from thigh. Transfer bird and vegetables to serving platter, and let stand while you do the rest, 16 thru 20.
Spoon remaining stuffing into small backing dish; drizzle with ½ cup stock. Bake for 15 minutes or until crisp on top. Strain off roasting juices, put remaining cup stock in pan and bring to boil.
After skimming off fat from pan juices, add to roasting pan.
Reduce total volume to ¾ cup – 15 minutes.
Note on Garlic preparation: If possible, an hour before starting (or sooner), mince twice as much garlic, add to a ½ stick of melted unsalted butter, heat for a minute or so until bubbly, and remove from heat. Cool in refrigerator until firm and use this in small slices to put under skin. Garlic will permeate bird much better. |
This recipe for Paul's Pancetta and Spinach Stuffing is from