Just Baked

April 02, 2010

Basic Matzo Stuffing - Day Five of Passover Recipes


Stuffing isn't something that ever seems to get made in my family, but ever since I had some awesome mushroom stuffing at a friend-hosted Thanksgiving, I've had an itch to make a batch. I didn't think that matzo stuffing could end up being as nice and fluffy as some made with regular bread, but I was pleasantly surprised. I think the optional celery and mushrooms really add something, so I wholeheartedly recommend using them.

I just asked my boyfriend what else I should say about this stuffing recipe, and he told me to say "It's delicious!"

He followed that up with "That stuffing really was delicious." So there you have it folks. This stuffing is delicious, and you should make it!

Delicious stuffing.


INGREDIENTS
3/4 cup vegetable shortening or chicken fat
3/4 cup minced onion
10 matzo, finely broken
1 TSP salt
1/4 TSP pepper
1 TBSP paprika
1 egg
2 cups chicken or vegetable soup stock
1 cup celery (optional)
1 cup mushrooms (optional)

Saute onions in fat until tender but not browned. If you are adding celery or mushrooms, now is the time to do it. I decided last minute to use both because I'm greedy like that.


Add matzo and toast lightly.


Combine seasonings, eggs and soup.
 

Add to matzo mixture.



Enough to stuff a 10-12 lb bird. I wasn't making anything that could be stuffed, so I just plopped the stuffing in to a couple of ramekins and baked it till it had a little crust on it. Yums!

P.S. I'm sorry that these photos are sub-par, but the stuffing smelled so yummy that I didn't want to take the time to photograph it properly. Bad Temma!

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