Parsley AND Bread Crumb Stuffing

Name: Parsley AND Bread Crumb Stuffing
Yield: 1 servings
Ingredients: 6 tablespoons (¾ stick) butter; ½ cup finely chopped onions; ½ cup finely chopped celery; 1 ½ cups fresh bread crumbs; 3 tablespoons finely chopped parsley; (½ cup cooked spinach, drained and chopped); (2 tablespoons drained small capers); (2 teaspoons minced fresh tarragon or dill or ½ teaspoon dried tarragon or dill); ½ teaspoon lemon juice; ¼ teaspoon salt; ¼ teaspoon black pepper; (¼ teaspoon dry mustard)

About 2 cups This delicate, buttery stuffing can be used to stuff a range of seafood, from sole fillets to whole baked trout; it also makes a fine stuffing for chicken breasts or even for topping baked oysters. This recipe makes enough to stuff 4 servings, or 2 pounds fish fillets or steaks or 3 to 4 pounds whole fish. For a more decadent stuffing, add to the mixture below 1 cup cooked lobster, lump crabmeat, or drained raw oysters, finely chopped. Please read About Bread Crumb Stuffings.

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

6 tablespoons (¾ stick) butter
½ cup finely chopped onions
½ cup finely chopped celery
1 ½ cups fresh bread crumbs
3 tablespoons finely chopped parsley
(½ cup cooked spinach, drained and chopped)
(2 tablespoons drained small capers)
(2 teaspoons minced fresh tarragon or dill or ½ teaspoon dried tarragon or dill)
½ teaspoon lemon juice
¼ teaspoon salt
¼ teaspoon black pepper
(¼ teaspoon dry mustard)

Let's Cook

Step 1.

Melt in a medium skillet over medium heat: 6 tablespoons (¾ stick) butter
Step 2.

Add and cook, stirring, until tender but not browned, about 10 minutes: ½ cup finely chopped onions; ½ cup finely chopped celery
Step 3.

Remove from the heat and stir in: 1 ½ cups fresh bread crumbs; 3 tablespoons finely chopped parsley; (½ cup cooked spinach, drained and chopped); (2 tablespoons drained small capers); (2 teaspoons minced fresh tarragon or dill or ½ teaspoon dried tarragon or dill)
Step 4.

Season with: ½ teaspoon lemon juice; ¼ teaspoon salt; ¼ teaspoon black pepper; (¼ teaspoon dry mustard)