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Passover Spinach Stuffing




Source of Recipe


Unknown


List of Ingredients




Passover Spinach Stuffing


4 matzos -- crumbled
1 cup hot chicken stock
3 tablespoons vegetable oil -- (3 to 4)
2 medium onions -- finely chopped
Salt and freshly ground pepper -- to taste
3 large cloves garlic -- minced
3 pounds fresh spinach -- stems removed, OR
2 bags rinsed spinach leaves -- (10-ounce ea)
Freshly grated nutmeg -- to taste
3 large eggs -- beaten

EQUIPMENT
Large mixing bowl
Large skillet
Salad spinner
6-quart saucepan
Colander
Food Processor
2-quart casserole

Recipe





Put crumbled matzo in a large bowl and pour chicken stock over it.

Mix well. Let stand about 15 minutes.

Heat 2 to 3 tablespoons oil in a large skillet and add onions, salt and pepper. Sauté over medium heat, stirring often, about 10 minutes or until softened. Add garlic and cook 30 seconds.

Preheat oven at 350 degrees F. Grease a 2-quart casserole dish. Set aside.

Meanwhile, rinse spinach well, especially if using a bunch of spinach. Cook spinach uncovered in a large saucepan of boiling salted water over high heat about 3 minutes or until tender. Rinse with cold
water, drain, and squeeze out liquid by handfuls. Chop with knife or in food processor.

Add onions and spinach to matzo mixture and season with salt, pepper and nutmeg. Add eggs and mix well.

Spoon stuffing into casserole dish. Spoon remaining oil over top.

Bake for about 45 minutes or until set. Serve Hot.

Makes 8 servings