Stuffing: Basic Matzo Stuffing
Source of Recipe
Linda
List of Ingredients
1 lrg Onion, peeled and minced (about 1 cup)
2 x Ribs celery, diced fine
2 tbl Olive oil
2 x Cloves garlic, smashed and peeled, minced
7 cup Matzo farfel, (OR about 10 boards finely broken matzos)
1/4 tsp Ground white pepper
1 tbl Hungarian paprika
1/2 cup Egg substitute or 3 extra large egg whites
1/4 cup Chopped Italian flat-leaf parsley
2 cup Defatted sodium-reduced chicken broth, (Use 3 cups broth if you like it moist.)Recipe
* 1. Saute the onion and celery in the oil in a covered non-stick saute pan for 3 to 5 minutes. Remove the cover, add the garlic, and continue to saute until wilted and tender. (Do not brown.)
* 2. Add the matzo farfel and stir until lightly toasted.
* 3. Combine the seasonings, egg substitute, parsley and chicken broth in a bowl.
* 4. Add to the matzo mixture, mix, and use to stuff the bird under the skin and/or in the seasoned body cavity. Secure with toothpicks or metal skewers.
* Linda's note: I made this recipe in a greased casserole dish and baked it (covered with foil) at 325 degrees F for approximately 45 minutes. Uncovered it and continued baking until top was lightly browned....
VARIATIONS:
Mushroom Stuffing: Saute 2 cups sliced fresh mushrooms with the onion. You may add 1 tsp of crushed dried thyme or 1 tbsp of chopped fresh thyme to this mixture.
Nut Stuffing: One cup coarsely chopped toasted walnuts and/or almonds may be added to the onion with the matzo farfel.
Fruit Stuffing: Ten, drained pitted chopped prunes or apricots; 2 cups peeled, cored and diced apples; 1/2 cup dark raisins may be added with the seasonings and broth.
|
|
member logon
