Recipe - Basic Matzo Stuffing

1 lg Onion; peeled and minced
(about 1 cup)
2 Ribs celery; minced fine
2 tablespoon Olive oil
2 Cloves garlic; smashed and
peeled, minced
7 cup Matzo farfel; (OR about 10
boards finely broken
matzos)
One fourth teaspoon Ground white pepper
1 tablespoon Hungarian paprika
One half cup Egg substitute or 3 extra
large egg whites
One fourth cup Chopped Italian flatleaf
parsley
2 cup Defatted sodiumreduced
chicken broth; (Use 3 cups
broth if you like it
moist.)

1. Saute the onion and celery in the oil in a covered nonstick 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 cut or sliced up 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 minced apples; One half cup dark raisins may be added with the
seasonings and broth.

Source: Harriet Roth's Deliciously Healthy Jewish Cooking p. 83 Penguin
Group, NY 1996 ISBN 052593918

Recipe by: Harriet Roth's Deliciously Healthy Jewish Cooking p. 84

Posted to MCRecipe Digest by Linda Shapiro lss@coconet.com on Apr 7,
1998