Watercress Stuffing Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Butter/Margarine5 Tablespoon
 Yellow onion1 Medium, peeled and minced
 Celery stalks2 , minced
 Watercress1 Bunch (100 gm), minced
 Cubed dry bread2 Cup (32 tbs)
 Salt1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 719 Calories from Fat 563

% Daily Value*

Total Fat 63 g97%

Saturated Fat 38.6 g192.9%

Trans Fat 2 g

Cholesterol 191.4 mg

Sodium 1386.8 mg57.8%

Total Carbohydrates 33 g11.1%

Dietary Fiber 5.6 g22.5%

Sugars 5.7 g

Protein 6 g12.2%

Vitamin A 112.5% Vitamin C 75.8%

Calcium 17.1% Iron 12.2%

*Based on a 2000 Calorie diet

Directions

1. Preheat the oven to 375°F. Melt the butter in a 12-inch skillet over moderate heat. Add the onion and celery, and cook uncovered, for 10 minutes, or until the vegetables are soft.
2. Stir in the watercress and cook, stirring, for 3 minutes. Add the bread and salt, and toss to mix. Spoon the mixture into a buttered 8"x8"x2" baking dish and bake, uncovered, for 15 minutes.
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