This vibrant, flavor-packed stuffing is as versatile as it is delicious. Originally created to fill a roast chicken, it easily stands on its own as a hearty vegetarian side dish. Earthy mushrooms, tender spinach, and bright lemon mingle with herbs and toasted nuts for a satisfying balance of textures and tastes. The addition of creamy goat cheese adds just the right amount of richness, though the dish is equally delightful without it. Whether tucked inside poultry, spooned into baked pasta shells, or served as a warm side, this stuffing captures the fresh, savory spirit of the season.
INGREDIENTS:
6 cups (about 2 bunches) spinach, stemmed and washed
1/2 pound oyster mushrooms, torn into bits, or sliced
3 cloves garlic, peeled and sliced paper thin
2 medium onions, diced finely
1 cup breadcrumbs, preferably homemade
1/2 cup (or more) shelled pistachio nuts
Juice from 2 lemons
2-4 tablespoons lemon-infused olive oil
Salt and pepper to taste
1/2 tablespoon fresh thyme, chopped
1 teaspoon fresh savory or marjoram, chopped
10 rosemary needles, minced
1 pinch mace
Olive oil as needed
3 ounces soft goat cheese (optional)
METHOD:
Bring a large pot of salted water to a boil. Add the spinach and cook briefly—just until wilted. Drain immediately and plunge into ice water to stop the cooking. When chilled, drain again, squeeze out excess moisture, and pat dry. Chop finely and set aside.
Heat a drizzle of olive oil in a large sauté pan over medium-high heat. Add the mushrooms and cook until tender and lightly browned at the edges. Season with salt and pepper, then transfer to a large mixing bowl.
Add another splash of oil to the pan, followed by the rosemary. Stir for a few seconds until fragrant, then add the onions. Sauté until golden and caramelized, 8–10 minutes. Add the garlic and cook another minute until soft and aromatic. Season with salt and pepper, then transfer the mixture to the bowl with the mushrooms.
Add the chopped spinach to the bowl and gently separate the leaves with your fingers. Stir in breadcrumbs, herbs, mace, lemon juice, and lemon oil. Mix until evenly combined, adjusting seasoning as needed.
Stir in pistachios (or your chosen nuts). If using goat cheese, fold it in gently in small pieces so it remains visible in the stuffing.
HOW TO SERVE:
- As stuffing: Use immediately to fill a chicken, pork chop, fish, or pasta shells, or refrigerate until ready to use.
- As a side dish: Spoon into an oiled baking dish and bake at 350°F for 10–15 minutes, until heated through, the cheese softens, and the top begins to turn golden and crisp.
SERVING SUGGESTIONS:
- Serve as a flavorful side alongside roasted chicken, fish, or pork.
- Spoon into large pasta shells, drizzle with olive oil, and bake for a vegetarian entrée.
- Substitute pine nuts, roasted almonds, or hazelnuts for a unique flavor twist.
- Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
YIELD: Stuffs one 3½-pound chicken, or serves 4 as a side dish
