Basic matzo stuffing
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Basic matzo stuffing
  Stuffing    Passover    Basics  
Last updated 6/12/2012 1:07:21 AM. Recipe ID 33287. Report a problem with this recipe.
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      Title: Basic matzo stuffing
 Categories: Zz-, Passover (, Stuffings)
      Yield: 14 Servings
 
      1 lg Onion; peeled and minced
           -(about 1 cup)
      2    Ribs celery; diced fine
      2 tb Olive oil
      2    Cloves garlic; smashed and
           -peeled, minced
      7 c  Matzo farfel; (OR about 10
           -boards finely broken
           -matzos)
    1/4 ts Ground white pepper
      1 tb Hungarian paprika
    1/2 c  Egg substitute or 3 extra
           -large egg whites
    1/4 c  Chopped Italian flat-leaf
           -parsley
      2 c  Defatted sodium-reduced
           -chicken broth; (Use 3 cups
           -broth if you like it
           -moist.)
 
  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.... I have made the mushroom and nut variations- both were
  delicious.
  
  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.
  




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Recipe ID 33287 (Apr 03, 2005)

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