MATZO FARFEL
This quick dinner side dish made with matzo has a humble look but a rich flavor, thanks to duck fat. Serve with roast meats.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 9
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.
PASSOVER MATZO FARFEL STUFFING RECIPE - (3.3/5)
Provided by darylsueb
Number Of Ingredients 8
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.
PASSOVER MATZO STUFFING
I've never been able to find a matzo stuffing my family enjoyed so I decided to omit the Ritz crackers and cornbread from my Thanksgiving stuffing, Recipe #78109, and replace them with matzo. The result was delicious and tastes exactly like the original recipe.
Provided by dojemi
Categories Low Cholesterol
Time 50m
Yield 12-15 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 144, Fat 0.7, SaturatedFat 0.1, Sodium 120.6, Carbohydrate 30.3, Fiber 1.8, Sugar 3.6, Protein 4
PASSOVER MUSHROOM DRESSING
Southern dressing for Pesach made with matzo meal. Recipe can be tweaked to suit your taste. My family likes browned dressing with lots of pepper, but you can cook for less time at a lower temp to get dressing that is more moist with no 'crunch'. Also use any combination of mushrooms; you can also add more if you really like mushrooms.
Provided by JBLEVY
Categories Side Dish Stuffing and Dressing Recipes Mushroom Stuffing and Dressing
Time 1h35m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Stir together the matzo meal, sugar, salt, pepper, and poultry seasoning in a large mixing bowl; set aside.
- Bring 2 cups of chicken broth to a boil in a small saucepan with 1/2 cup of canola oil. Stir into the matzo mixture until evenly moistened, then set aside to cool. Heat the remaining canola oil and the butter in a large cast-iron skillet over medium heat. Stir in the chopped onion and green onion, and cook until the onion softens and turns translucent, about 7 minutes. Stir in the mushrooms and celery, and cook until the celery begins to soften, about 10 minutes more.
- Whisk together the remaining 1 1/2 cups of chicken stock with the eggs, and stir into the cooled matzo mixture. Fold in the cooked vegetables until evenly mixed, then pour the mixture back into the cast-iron skillet.
- Bake in the preheated oven for 50 minutes until browned. Stir once during this time to ensure even cooking.
Nutrition Facts : Calories 471.8 calories, Carbohydrate 39.6 g, Cholesterol 154 mg, Fat 31.7 g, Fiber 5 g, Protein 11.8 g, SaturatedFat 5.4 g, Sodium 494.9 mg, Sugar 9 g
MATZO-STUFFED ROAST CHICKEN FOR PASSOVER
Here, dried currants, walnuts, and matzo meal combine to make a rich, savory stuffing for the Passover roast chicken.
Provided by Joyce Goldstein
Number Of Ingredients 9
Steps:
- Preheat the oven to 400ºF.
- Remove the giblets from the chicken cavity. Warm 2 tablespoons of the oil in a small sauté pan over medium-high heat. Add the gizzard and heart and sear well on all sides. Add the liver and cook, turning as needed, for a few minutes longer. Transfer the giblets to a cutting board and chop finely.
- In a bowl, combine the matzo meal, 1/2 to 2/3 cup wine, the eggs, the walnuts, the currants, and the giblets. Add the remaining 2 tablespoons oil, season with salt and pepper, and mix well
- Spoon the stuffing into the chicken cavity loosely and sew or skewer closed. Reserve any extra stuffing. Rub the chicken liberally with oil and the lemon juice and sprinkle with salt and pepper. Place on a rack in a roasting pan.
- Roast the chicken, basting occasionally with the remaining wine and with the pan drippings, until the juices run clear when a thigh is pierced with a knife, about 1 1/2 hours. If you have stuffing that did not fit into the bird, put it in the roasting pan for the last 15 minutes of roasting, where it will cook and take on color.
- Transfer the chicken to a serving platter and let rest for about 10 minutes. Scoop out the stuffing into a serving bowl and carve the chicken.
MATZO STUFFING
Make and share this Matzo Stuffing recipe from Food.com.
Provided by Lizzie Rodriquez
Categories European
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 58.7, Fat 3.4, SaturatedFat 0.8, Cholesterol 84.6, Sodium 272.3, Carbohydrate 4.2, Fiber 0.9, Sugar 1.7, Protein 3
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