PARSLEY AND BREAD CRUMB STUFFING
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.
Melt in a medium skillet over medium heat:
- 6 tablespoons (¾ stick) butter
Add and cook, stirring, until tender but not browned, about 10 minutes:
- ½ cup finely chopped onions
- ½ cup finely chopped celery
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)
Season with:
- ½ teaspoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- (¼ teaspoon dry mustard)