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Herb Stuffing

Quick.easy.cooking's picture
Ingredients
  Butter/Margarine 4 Tablespoon
  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
  Egg 1
  Fresh bread crumbs 1⁄2 Cup (8 tbs)
  Water chestnuts 6 , chopped
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

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.

Recipe Summary

Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Saute

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