Florentine Wild Rice Stuffing In Roasted Chicken

• One 4 oz. package Farmhouse(R) Long Grain & Wild Rice Herb & Butter
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1-1/2 teaspoons dry basil
• 2 Tablespoons butter or margarine
• 1-1/3 cups water
• One 10 oz. package frozen chopped spinach, thawed and squeezed dry
• 1 cup ricotta or cottage cheese
• 1 egg, beaten
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped red bell pepper
• 2 Tablespoons chopped fresh parsley
• Salt and pepper to taste
• One 3 to 3-1/2 lb. whole chicken, cleaned

1. Preheat oven to 350u0b0 F. In medium saucepan, saute onion, garlic and basil in butter or margarine 5-7 minutes. Add water; bring to boil. Add rice and contents of seasoning packet.
2. Reduce heat. Cover and simmer 20-25 minutes or until liquid is absorbed. Cool slightly.
3. Combine rice mixture with spinach, ricotta or cottage cheese, egg, Parmesan cheese, red bell pepper, parsley, salt and pepper.
4. Place stuffing into cleaned chicken. Secure ends with toothpicks or skewers. Place on rack in preheated oven. Roast for 1-1/2 hours or until juice runs clear when chicken is pricked with a fork.
5. *Double recipe to stuff a 12 lb. turkey. (See turkey package directions for temperature and roasting times.)

butter, onion, garlic, basil, butter, water, ricotta, egg, parmesan cheese, red bell pepper, parsley, salt, chicken

Taken from www.epicurious.com/recipes/member/views/florentine-wild-rice-stuffing-in-roasted-chicken-50145141 (may not work)