|Yellow onion||1 Medium, peeled and minced|
|Celery stalks||2 , minced|
|Watercress||1 Bunch (100 gm), minced|
|Cubed dry bread||2 Cup (32 tbs)|
1. Preheat the oven to 375°F. Melt the butter in a 12-inch skillet over moderate heat. Add the onion and celery, and cook uncovered, for 10 minutes, or until the vegetables are soft.
2. Stir in the watercress and cook, stirring, for 3 minutes. Add the bread and salt, and toss to mix. Spoon the mixture into a buttered 8"x8"x2" baking dish and bake, uncovered, for 15 minutes.