Green Herb Stuffing

Let's Cook

1. Step 1.

   Melt in a small skillet over medium heat: 2 tablespoons butter

2. Step 2.

   Add and cook, stirring, until translucent, about 4 minutes: 2 tablespoons chopped shallots

3. Step 3.

   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)

4. Step 4.

   Add the shallots and pulse until a paste forms. Tear into small crumbly pieces: 2 slices white sandwich bread, crusts removed

5. Step 5.

   Place in a medium bowl, add the herb paste, and blend lightly with a fork. Add: ¼ cup roasted unsalted pistachios, chopped

6. Step 6.

   If using to stuff poultry or the optional egg was added, cook until it reaches an internal temperature of 165°F.