Watercress & Ham Stuffing

Watercress adds a peppery kick to make this stuffing overflow with flavor. Make it as a side dish or use it to stuff your turkey!

INGREDIENTS
Ingredients
  • 18 to 24 ounces bread cubes, (1.5 loaves of bread, preferably toasted or stale)
  • 1 pound tasso ham or ham steak, cut into ½-inch cubes
  • 1 cup unsalted butter
  • 3 cups diced sweet onion
  • 2 cups diced celery
  • 6 garlic cloves, minced
  • kosher salt and pepper
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh rosemary
  • 2 cups chopped watercress
  • 2 1/2 cups chicken or vegetable stock
  • 2 large eggs
DIRECTIONS
  1. Cut bread into cubes and toast in the oven at 350 degrees F for about 15 minutes until they resemble croutons. For added texture, use different kinds of breads.
  2. Brush a 9×13 baking dish (or larger baking dish) with olive oil and place bread in, set aside.
  3. Heat the butter in a large skillet over medium heat. Once melted, stir in the onion, celery, garlic and salt and pepper. Cook until the onions and celery soften, about 8 to 10 minutes. Stir in parsley, rosemary, and watercress. Cook for another minute. Stir in ham and 1 cup of stock, cook for another minute.
  4. Pour the onion-celery mixture over the breadcrumbs and toss well to coat.
  5. Whisk together the remaining 1 ½ cups of stock and 2 eggs. Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined.
  6. Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.

Chef’s Note:

This recipe can be made a day ahead. Simply remove the dish from the fridge 60 minutes before reheating.

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