Watercress Stuffing Recipes

CHESTNUT AND WATERCRESS STUFFING

Steps:

• Heat oven to 350 degrees. Tear bread into rough pieces. Place in the bowl of a food processor; pulse until bread is in coarse crumbs, about 30 seconds. Spread crumbs onto a baking sheet. Bake until crumbs are dry and pale golden, about 12 minutes.
• Heat butter in a medium skillet over medium heat. When hot, add onion and celery. Cook, stirring occasionally, until onions are softened, about 3 minutes. Push to one side of pan; add chicken livers. Brown chicken livers on both sides, about 5 minutes. Remove pan from heat.
• Chop chicken livers into 1/8- to 1/4-inch pieces. Toss in a large bowl with onion, celery, breadcrumbs, chestnuts, rosemary, salt, pepper to taste, cream, Cognac, and watercress.

BASIC STUFFING

Steps:

• Preheat the oven to 375 degrees F. Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery, 2 chopped apples and 1 tablespoon each minced sage and thyme; season with salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Whisk 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale country white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered 3-quart baking dish and dot with more butter. Cover and bake 30 minutes, then uncover and bake until golden, 20 more minutes.

BEST DRESSED WATERCRESS WITH CRISPY TORTILLAS

Steps:

• In a small bowl, whisk together honey and lime juice. Continue to whisk while slowly drizzling in olive oil until all of the oil is incorporated.
• In a medium bowl, combine watercress, orange segments, jicama, red onion and salt. Drizzle in 1/2 cup of the dressing. Toss well to combine. Divide the salad equally between 4 salad plates. Top with Crispy Tortilla strips.
• In a heavy skillet, heat oil to 360 degrees F.
• Cut tortillas in 1/4-inch strips. Line a plate with paper towels and when oil is hot, carefully drop strips into oil, separating as you put them in. Fry for 1 to 2 minutes or until lightly golden and crispy, stirring gently as they cook. Remove with a strainer or slotted spoon and place on a paper towel-lined plate. Immediately sprinkle with salt. These can be made in advance and stored in an airtight container after completely cooled.
• Yield: 2 cups

VEAL BREAST WITH WATERCRESS STUFFING

Steps:

• Wipe the meat well with a damp cloth.
• Rinse the watercress well and drop it into boiling water. Let stand about 10 seconds. Drain well and, when cool enough to handle, squeeze it to extract excess moisture. Chop it and set aside.
• Put the pork in a deep saucepan and add the two cups of chopped onion and the finely minced garlic. Cook, stirring, about five minutes and add the mushrooms, chopped thyme and chopped bay leaf. Cook, stirring occasionally, about 15 minutes. Add the chopped watercress and stir to blend well. Remove from the heat. Stir in the bread crumbs and add the beaten eggs, salt and pepper to taste. Stir and let cool.
• Meanwhile, preheat oven to 400 degrees.
• Stuff the veal with the watercress mixture and sew up the pocket all around to enclose the filling. Sprinkle the meat on all sides with salt and pepper to taste.
• Heat the butter in a heavy skillet or roasting pan and add the veal, skin side down and bone side up. Bake 15 minutes and turn the meat skin side up. Bake 15 minutes longer.
• Scatter the celery, green peppers, coarsely chopped onion, coarsely chopped garlic, whole bay leaf, thyme sprigs and tomatoes around, but not on top of, the meat. Cover closely with foil and bake one hour.
• Reduce the oven heat to 350 degrees. Uncover the meat and bake 30 minutes longer. Let stand about 10 minutes before slicing. Serve with vegetables in sauce surrounding the roast.

25 BEST WAYS TO COOK WITH WATERCRESS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a watercress recipe in 30 minutes or less!

WATERCRESS STUFFING

Steps:

• Cook onion and celery for about 2 minutes in half the butter or margarine. Add salt, pepper and watercress. Cook until liquid evaporates. Melt remaining butter or margarine and toss with breadcrumbs and other ingredients for stuffing. Use to stuff chicken or game hens.

WATERCRESS SANDWICHES

Steps:

• Spread mayonnaise on the top of each slice of bread.
• Cut off and discard the tough stems from the watercress. Coarsely chop the remaining watercress leaves and stems.
• Top 4 of the mayonnaise-smeared slices of bread with the chopped watercress. Sprinkle with salt and pepper and cover with remaining slices.
• Cut away the crusts of each sandwich. Cut each sandwich diagonally in half to make triangles.

APPLE, SUNFLOWER SEED, AND WATERCRESS STUFFING

Steps:

• 1. Preheat the oven to 325°F. Coat a 2 1/2- to 3-quart casserole dish with nonstick cooking spray and set aside. 2. In a large bowl, combine all of the ingredients except for the butter and margarine, pineapple juice, and water. Stir in the butter, juice, and water. 3. Transfer the stuffing to the prepared dish, cover, and bake for 30 to 40 minutes, or until heated through. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.