Basic Matzo Stuffing Recipe
Ingredients
- 1 lrg Onion, peeled and chopped (about 1 c.)
- 2 x Ribs celery, diced fine
- 2 Tbsp Extra virgin olive oil
- 2 x Cloves garlic, chopped, smashed and peeled
- 7 c. Matzo farfel, (Or possibly about 10 boards finely broken matzos)
- 1/4 tsp Grnd white pepper
- 1 Tbsp Hungarian paprika
- 1/2 c. Egg substitute, or possibly 3 extra large egg whites
- 1/4 c. Italian flat-leaf parsley, Minced
- 2 c. Defatted sodium-reduced chicken broth, (Use 3 c. broth if desired it moist.)
Directions
1. Saute/fry the onion and celery in the oil in a covered non-stick saute/fry pan for 3 to 5 min.Remove the cover, add in the garlic, and continue to saute/fry till wilted and tender.
(Don't brown.
) 2. Add in the matzo farfel and stir till lightly toasted.
3. Combine the seasonings, egg substitute, parsley and chicken broth in a bowl.
4. Add in to the matzo mix, mix, and use to stuff the bird under the skin and/or possibly in the seasoned body cavity.
Secure with toothpicks or possibly 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 min.
Uncovered it and continued baking till top was lightly browned.
..
. I have made the mushroom and nut variations- both were delicious.
VARIATIONS:Mushroom Stuffing: Saute/fry 2 c.
sliced fresh mushrooms with the onion.
You may add in 1 tsp of crushed dry thyme or possibly 1 tbsp of minced fresh thyme to this mix.
Nut Stuffing: One c.
coarsely minced toasted walnuts and/or possibly almonds may be added to the onion with the matzo farfel.
Fruit Stuffing: Ten, liquid removed pitted minced prunes or possibly apricots; 2 c.
peeled, cored and diced apples; 1/2 c.
dark raisins may be added with the seasonings and broth.