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Herb Stuffing Recipe
|Shallots||4 , minced|
|Celery stalks with leaves||2 , cut into 2 inch lengths (Tender Young)|
|Fresh parsley||1 Cup (16 tbs)|
|Watercress||1⁄2 Cup (8 tbs)|
|Crumbled crustless bread||2⁄3 Cup (10.67 tbs)|
|Fresh basil leaves||4|
|Fresh bread crumbs||1⁄2 Cup (8 tbs)|
|Water chestnuts||6 , chopped|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 811 Calories from Fat 494
% Daily Value*
Total Fat 56 g86.4%
Saturated Fat 32.9 g164.5%
Trans Fat 0 g
Cholesterol 340.5 mg
Sodium 968.2 mg40.3%
Total Carbohydrates 62 g20.6%
Dietary Fiber 6.1 g24.4%
Sugars 4.7 g
Protein 17 g34.9%
Vitamin A 182.4% Vitamin C 166.5%
Calcium 30.5% Iron 53.3%
*Based on a 2000 Calorie diet
Remove from heat, cool slightly, and put in container of food processor.
Add celery, parsley, watercress, bread, basil, and egg and puree.
Place bread crumbs and water chestnuts in bowl.
Add puree and blend well with a fork.
Season with salt and pepper.
Bake at 350° for 30 minutes if serving separately.