|Shallots||4 , minced|
|Celery stalks with leaves||2 , cut into 2 inch lengths (Tender Young)|
|Fresh parsley||1 Cup (16 tbs)|
|Watercress||1⁄2 Cup (8 tbs)|
|Crumbled crustless bread||2⁄3 Cup (10.67 tbs)|
|Fresh basil leaves||4|
|Fresh bread crumbs||1⁄2 Cup (8 tbs)|
|Water chestnuts||6 , chopped|
|Freshly ground black pepper||To Taste|
Melt butter in saute pan over medium heat and saute shallots 2 to 3 minutes.
Remove from heat, cool slightly, and put in container of food processor.
Add celery, parsley, watercress, bread, basil, and egg and puree.
Place bread crumbs and water chestnuts in bowl.
Add puree and blend well with a fork.
Season with salt and pepper.
Bake at 350° for 30 minutes if serving separately.