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Рецепт Basic Matzo Stuffing
by Global Cookbook

Basic Matzo Stuffing
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Ингредиенты

  • 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.)

Инструкции

  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.
  5. Linda's note: I made this recipe in a greased casserole dish and baked it
  6. (covered with foil) at 325 degrees F for approximately 45 min.
  7. Uncovered it and continued baking till top was lightly browned.... I have made the mushroom and nut variations- both were delicious.
  8. 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.
  9. Nut Stuffing: One c. coarsely minced toasted walnuts and/or possibly almonds may be added to the onion with the matzo farfel.
  10. 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.