GREEN HERB STUFFING
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.
Melt in a small skillet over medium heat:
- 2 tablespoons butter
Add and cook, stirring, until translucent, about 4 minutes:
- 2 tablespoons chopped shallots
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)
Add the shallots and pulse until a paste forms. Tear into small crumbly pieces:
- 2 slices white sandwich bread, crusts removed
Place in a medium bowl, add the herb paste, and blend lightly with a fork. Add:
- ¼ cup roasted unsalted pistachios, chopped
If using to stuff poultry or the optional egg was added, cook until it reaches an internal temperature of 165°F.