Basic Matzo Stuffing Recipe

Name: 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, smashed and peeled, chopped; 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. Minced Italian flat-leaf parsley; 2 c. Defatted sodium-reduced chicken broth, (Use 3 c. broth if desired it moist.)

10 ingredients

19 steps

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, smashed and peeled, chopped
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. Minced Italian flat-leaf parsley
2 c. Defatted sodium-reduced chicken broth, (Use 3 c. broth if desired it moist.)

Directions

1

1.
2

Saute/fry the onion and celery in the oil in a covered non-stick saute/fry pan for 3 to 5 min.
3

Remove the cover, add in the garlic, and continue to saute/fry till wilted and tender.
4

(Don't brown.)
5

2.
6

Add in the matzo farfel and stir till lightly toasted.
7

3.
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Combine the seasonings, egg substitute, parsley and chicken broth in a bowl.
9

4.
10

Add in to the matzo mix, mix, and use to stuff the bird under the skin and/or possibly in the seasoned body cavity.
11

Secure with toothpicks or possibly metal skewers.
12

Linda's note: I made this recipe in a greased casserole dish and baked it
13

(covered with foil) at 325 degrees F for approximately 45 min.
14

Uncovered it and continued baking till top was lightly browned....
15

I have made the mushroom and nut variations- both were delicious.
16

VARIATIONS:Mushroom Stuffing: Saute/fry 2 c. sliced fresh mushrooms with the onion.
17

You may add in 1 tsp of crushed dry thyme or possibly 1 tbsp of minced fresh thyme to this mix.
18

Nut Stuffing: One c. coarsely minced toasted walnuts and/or possibly almonds may be added to the onion with the matzo farfel.
19

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.