Green Herb Stuffing
- 15m Prep Time
- 5m Cook Time
- 20m Ready In
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About 1 ½ cups This has a tempting green color and a lightly tangy flavor. It is excellent with fish or poultry. If using with fish, omit the egg. For a chicken that is larger than 3 pounds, double the recipe.
Ingredients
- 2 tablespoons butter
- 2 tablespoons chopped shallots
- ½ cup chopped tender inner celery ribs with leaves
- ½ cup coarsely chopped parsley
- ¼ cup watercress leaves
- ½ teaspoon salt
- 1 teaspoon minced fresh basil or tarragon or ¼ teaspoon dried basil or tarragon
- (1 large egg)
- 2 slices white sandwich bread, crusts removed
- ¼ cup roasted unsalted pistachios, chopped
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 tablespoons butter
- 2 tablespoons chopped shallots
- ½ cup chopped tender inner celery ribs with leaves
- ½ cup coarsely chopped parsley
- ¼ cup watercress leaves
- ½ teaspoon salt
- 1 teaspoon minced fresh basil or tarragon or ¼ teaspoon dried basil or tarragon
- (1 large egg)
- 2 slices white sandwich bread, crusts removed
- ¼ cup roasted unsalted pistachios, chopped
Let's Cook
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Step 1.
Melt in a small skillet over medium heat: 2 tablespoons butter
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Step 2.
Add and cook, stirring, until translucent, about 4 minutes: 2 tablespoons chopped shallots
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Step 3.
Remove from the heat and cool slightly. Combine in a food processor: ½ cup chopped tender inner celery ribs with leaves; ½ cup coarsely chopped parsley; ¼ cup watercress leaves; ½ teaspoon salt; 1 teaspoon minced fresh basil or tarragon or ¼ teaspoon dried basil or tarragon; (1 large egg)
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Step 4.
Add the shallots and pulse until a paste forms. Tear into small crumbly pieces: 2 slices white sandwich bread, crusts removed
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Step 5.
Place in a medium bowl, add the herb paste, and blend lightly with a fork. Add: ¼ cup roasted unsalted pistachios, chopped
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Step 6.
If using to stuff poultry or the optional egg was added, cook until it reaches an internal temperature of 165°F.