Recipe - Matzos Stuffing For Poultry

Stephen Ceideburg
4 Matzos
One half cup Cold water
2 tablespoon Schmaltz
1 md Onion
One half teaspoon Salt
6 Prunes, soaked, pitted and
chopped
1 ds Cinnamon
One fourth cup Slivered almonds
2 Eggs
1 tablespoon Chopped parsley

Break 4 matzos into small pieces, add One half a cup of cold water and leave
them to soak it up. In 2 tablespoons schmaltz (chicken fat) cook 1 medium
onion, finely chopped, until golden.

Meanwhile, squeeze excess water from the matzos and mix together the
matzos, half a teaspoon salt, 6 soaked, pitted and chopped prunes, a dash
of cinnamon, quarter of a cup of slivered almonds, and 2 eggs. Mix well
then turn into the pan of fried onions. Stir over moderate heat until the
stuffing is light and fairly dry.

Let cool a little then add 1 tablespoon chopped parsley. Use mixture to
stuff a large chicken and roast as usual.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 4/6/93.
Courtesy Mark Herron.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini