Originally posted by BadBird
I was reading Cheerfuldoers response in another thread and it made me start to think of Thanksgiving, one of my favorite holidays that just seems to get over looked these days. I was wondering if anyone would like to share some special recepies.
Badbird.....since I am being unjustly flamed for commenting about thanksgiving on tiger's "question" thread (by the way....tiger didn't mind at all)....I just wanted to forward your own statement above as to where you got the idea for your thread since I was suppose to see your thread and the other thanksgiving thread KarenG started, and comment on those and not change tiger's thread......yaddy yaddy yaddy.
Neither of you had started these threads until long after me, so.....thanks for saying what you did here. :kiss
Now.....here is a recipe that comes from "Grandma's Kitchen" cards that I get in the mail. Since there are people who do not like turkey, but will eat chicken.....here is a very tasty recipe that serves six people called:
"Herb Roast Chicken"
1 roasting chicken (about 4 pounds)
1 (12 ounce package of herbed bread stuffing
1 cup water
3 tablespoons butter
1 large onion, chopped
3/4 cup frozen chopped spinach, thawed
2 ounces prosciutto or baked ham, cubed
2 cloves garlic, minced
2 teaspoons dried sage
1/2 teaspoon dried rosemary
2 tablespoons each heavy cream and lemon juice
Preheat oven to 350 degrees. Place roasting rack in large roasting pan. Rinse Chicken; pat dry with paper towels.
In large bowl, toss stuffing with 1 cup water. In large skillet, melt butter over medium heat. Add onion, spinach, prosciutto (or cubed baked ham), garlic, sage and rosemary to skillet; saute until tender, about five minutes.
Add spinach 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 bone, registers 180 degrees Farenheit and chicken is golden, about 1 hour 45 minutes.