Lemony Spinach and Fontina Stuffing
By America's Test KitchenPublished on July 26, 2011
Yield
Serves 6 to 8 (Makes about 2 cups)
Ingredients
2 tablespoons extra virgin olive oil 1 onion, minced1 (8-ounce) package frozen spinach, thawed, squeezed dry, and chopped3 cloves garlic, minced¼ teaspoon grated lemon zest 2 cups grated fontina cheese
Before You Begin
Soggy spinach can make for a watery filling, so wring out excess moisture in a kitchen towel.
Instructions
- Heat oil in large skillet over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in spinach, garlic, and zest and cook until fragrant, 30 seconds. Remove from heat and cool 10 minutes. Stir in fontina and salt and pepper to taste. Refrigerate until ready to use.
- Stuffing will keep in the refrigerator for up to 3 days.
make ahead
Yield
Serves 6 to 8 (Makes about 2 cups)Ingredients
2 tablespoons extra virgin olive oil
1 onion, minced
1 (8-ounce) package frozen spinach, thawed, squeezed dry, and chopped
3 cloves garlic, minced
¼ teaspoon grated lemon zest
2 cups grated fontina cheese
Ingredients
2 tablespoons extra virgin olive oil
1 onion, minced
1 (8-ounce) package frozen spinach, thawed, squeezed dry, and chopped
3 cloves garlic, minced
¼ teaspoon grated lemon zest
2 cups grated fontina cheese
Ingredients
2 tablespoons extra virgin olive oil
1 onion, minced
1 (8-ounce) package frozen spinach, thawed, squeezed dry, and chopped
3 cloves garlic, minced
¼ teaspoon grated lemon zest
2 cups grated fontina cheese
Why This Recipe Works
Since we were using this stuffing in our Stuffed Turkey Breast recipe, we wanted a recipe packed with flavor. We found bread-based stuffing too bland, so we included full-flavored ingredients like garlic, lemon zest, and fontina cheese in our Lemony Spinach and Fontina Stuffing recipe.
Before You Begin
Soggy spinach can make for a watery filling, so wring out excess moisture in a kitchen towel.
Instructions
- Heat oil in large skillet over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in spinach, garlic, and zest and cook until fragrant, 30 seconds. Remove from heat and cool 10 minutes. Stir in fontina and salt and pepper to taste. Refrigerate until ready to use.
- Stuffing will keep in the refrigerator for up to 3 days.
make ahead
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