Matzoh Vegetable Stuffing Recipes

MATZOH VEGETABLE STUFFING

Steps:

• Preheat oven to 400°F with rack in middle.
• Heat 3 tablespoons oil in a large heavy skillet over medium-high heat until oil shimmers. Sauté mushrooms with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper until the liquid they give off has evaporated and mushrooms are browned, about 10 minutes. Transfer to a large bowl.
• Add remaining oil to skillet, reduce heat to medium, and cook onion, fennel, and celery with 1/2 teaspoon salt and 1/4 teaspoon pepper until softened and golden, about 15 minutes. Transfer to bowl with mushrooms.
• Grease baking dish with olive oil. Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes. For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more.
• Rinse Matzoh in a colander under hot running water until just softened, 15 to 30 seconds. Drain well. Add to vegetables with eggs, parsley, 3/4 teaspoon salt, 1/2 teaspoon pepper and stir gently until combined. • Grease baking dish with olive oil. Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes. For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more.

MATZO STUFFING

Steps:

• Preheat oven to 325. Grease pan.
• Cover farfel with hot water, let stand a while covered.
• Mash water out in colander with tablespoon. Beat the eggs. Saute the onions and celery in oil or chicken fat. Drain the grease.
• Season to taste. Grate carrot on large holes of grater. Mix all ingredients, adding eggs last.
• Put in pan or bird. Cook for an hour and twenty minutes or until done, checking at about an hour.

PASSOVER MATZO STUFFING

Steps:

• Crush matzah.
• Saute' onions in oil till transparent.
• Add carrots and apples and cook till the are softened.
• Add remaining ingredients.
• Mix together and taste for seasoning.
• If too dry you can moisten with a bit more broth or water.
• Stuff turkey loosely.
• Any leftover stuffing can be cooked along-side turkey in foil or in a casserole dish.
• When basting turkey, add some of the juices to any stuffing cooked outside the bird.

MATZO FARFEL

Steps:

• Preheat oven to 375 degrees. Melt fat in a medium skillet over medium-high heat. Add onion and celery; cook 8 minutes. Let cool. Whisk together eggs, broth, 1 1/4 cups hot water, spices, and salt. Stir in farfel and onion mixture. Spoon into 10 (1/2-cup) ramekins. Bake until set, 30 to 35 minutes.

MATZO-STUFFED BREAST OF VEAL

Steps:

• Make stuffing:
• Cook onions, carrots, and celery in oil in a wide 3 1/2- to 5-quart heavy pot over moderate heat, stirring occasionally, until vegetables begin to brown, 8 to 10 minutes.
• While vegetables are cooking, put matzos in a colander and run under hot water until softened.
• Remove pot from heat and transfer half of vegetables to a bowl. Cool vegetables in bowl 5 minutes, then stir in matzos, parsley, egg, salt, and pepper.
• Prepare veal while stuffing cools:
• Preheat oven to 350°F.
• Trim as much excess fat as possible from veal. Cut a large pocket in veal breast: Beginning at center of thickest side, insert a large knife horizontally and cut into center of veal as evenly as possible, leaving a 1-inch border on 3 sides.
• Purée onion, garlic, oil, paprika, salt, and pepper in a food processor or blender. Put veal breast on a cutting board and rub inside of pocket with 2 tablespoons purée. Fill pocket loosely with matzo stuffing, leaving a 1-inch border on cut side. Sew pocket closed with carpet needle and kitchen string.
• Pat veal dry and rub both sides with remaining purée. Put thyme sprigs over vegetables remaining in pot, then top with veal. Add water and bring to a boil.
• Cover pot with lid and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours. Transfer veal with a wide metal spatula to a clean cutting board and let stand, loosely covered with foil, 30 minutes.
• Discard thyme sprigs and skim any fat from sauce. Discard string, then cut veal across the grain into 1-inch-thick slices and serve with sauce.

MATZO MEAL STUFFING RECIPE

Steps:

• Saute the onions in the shortening. Stir in remaining ingredients and cook 10 to 15 minutes until vegetables are soft. Pour into well-greased casserole. Bake at 350 stirring often until vegetables are soft. Let a crust form on top. If it appears soft you can add chicken broth.

VEGETARIAN MATZO BALL SOUP

Steps:

• Make the matzo balls: In a large bowl, whisk together eggs, oil, salt, and pepper until well combined. Add matzo meal and seltzer; mix to combine. Cover and refrigerate for 1 hour.
• Make the soup: Heat oil in a Dutch oven over medium-high heat. Add onion, celery, carrot, sweet potato, parsnips, ginger, and garlic; cook, stirring, until lightly browned, about 2 minutes. Add water or broth, bay leaves, and thyme; reduce heat and let simmer until vegetables are tender, about 45 minutes. Do not let liquid come to a boil. Remove from heat; strain and discard solids. Add dill and season with salt and pepper. Keep warm until ready to serve.
• Bring a large pot of water to a boil. Line a baking sheet with wax paper and set aside.
• Moisten hands with water and, using your hands, form matzo batter into about 1 1/2-inch balls. At this point, matzo balls can be transferred to freezer until frozen and then transferred to airtight containers and kept frozen for up to 1 month. Frozen matzo balls can be added directly to boiling water.
• Place matzo balls in boiling water; cover and cook until light and fluffy, about 20 minutes. Carefully transfer matzo balls to warm soup; serve immediately.

PASSOVER MATZO FARFEL STUFFING RECIPE - (3.3/5)

Steps:

• Saute all of the vegetables in oil. Combine farfel and soup and stir. Add eggs. Stir. Add all other ingredients. Place in a 13 X 11" Pammed pan. Cook for 1 hour, uncovered.