Herbs in Stuffings: Herbal Cheese Stuffing

Use this rich stuffing to enhance boneless chicken breasts, quail, fish, veal or lamb chops, mushrooms, pastry, or pasta.

October/November 1992
By By Madalene Hill and Gwen Barclay 
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Makes about 2 cups

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•8 ounces cream cheese
•4 ounces ricotta or cottage cheese
•1 large clove garlic, minced or mashed
•2 eggs, beaten
•2 tablespoons finely chopped fresh chives or green onion
•2 tablespoons finely chopped fresh parsley
•2 to 3 tablespoons finely chopped fresh (or 2 to 4 teaspoons dried) herbs or your choice: sweet marjoram, tarragon, rosemary, sage, thyme, basil, or bay
•1/2 to 3/4 cup soft white bread crumbs (firm, homestyle bread)
•Salt and pepper to taste

Combine cheeses with eggs and seasonings and mix well. Add bread crumbs and blend with a fork, being careful not to overmix.

Madalene Hill and Gwen Barclay of Cleveland, Texas, are veteran herb growers and cooks. Some of the recipes in this article are adapted from their classic book, Southern Herb Growing (Fredericksburg, Texas: Shearer Publishing, 1987).

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