Passover Stuffing For Turkey Recipes

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.

PASSOVER STUFFING FOR TURKEY

Steps:

• Crumble matzoh and soak in colander. Make sure that the matzoh is soft. Don't be afraid to use your hands to mix the matzoh.
• In the mean time saute onions,carrotts,& celery. I usually use olive oil to cover pan. Saute everything until onions,celery and carrotts show signs of carmelization. Remove from pan. Don't forget to salt and pepper to taste.
• Put chicken livers in and cover the pan with enough olive oil to saute livers. While livers are sauting cut them up in small pieces. Use salt and pepper to taste. When livers are sufficienty cooked add the onions, carrotts and celery. Add poulty seasoning to taste. I am somewhat heavy handed on the poultry seasoning. After all your going to add the matzoh next.
• Next add the drained matzoh. Mix everything togeter. Taste to see if it needs more salt or pepper. If you like your stuffing somewhat wet you can add some chicken stock to it.
• This really is delicious. Cook is separately. Serve with poultry.

TURKEY AND STUFFING

Steps:

• For the turkey: Preheat the oven to 350 degrees F. Transfer the turkey to a roasting pan, fitted with a roasting rack if desired, and soak the cheesecloth in the butter. Season the bird with salt and pepper. Brush any remaining butter on top of the bird and cover the breasts with the cheesecloth to prevent the top skin from burning before it is cooked. Place the celery, onions, garlic, sage, bay, and rosemary in and around the turkey in the roasting pan - these will be used to make the stuffing when everything is roasted.
• Place the roasting pan in the center of the oven. Cook for about 12 minutes per pound. After about 2 hours of cooking, remove the cheesecloth from the top of the breasts and return the turkey to the oven to cook for 1 more hour. If the tips of the wings start to get too dark, cover with foil to prevent them from burning.
• For the gravy: Place the neck and the chicken stock in a pot and simmer gently on top of the stove as the turkey finishes cooking. The stock should reduce by about half. Season with salt and pepper.
• How do you know when the turkey is done? The temperature of the thigh meat (where the meat is thickest and takes the longest time to cook) should register 165 degrees F when tested with a thermometer. When done, remove the bird from the oven, transfer it to a flat surface (or serving platter), and allow it to rest for 20 to 30 minutes before removing the vegetables for stuffing and carving the meat.
• For the stuffing: Heat a large skillet and add half a stick of butter. Add the sausage and cook until brown and crispy. Reserve any grease and set the sausage in a large bowl with the roasted vegetables from the turkey tray. Add the remaining butter to the pan. Add the cubed sourdough bread and cook, stirring, until they toast golden brown, 6 to 8 minutes. Toss and season with salt and pepper before adding to the bowl with the vegetables. Stir everything together and taste for seasoning, adjusting if necessary.
• For the gravy: Unless the bottom of the roasting pan is burned, you can make delicious gravy. Place the roasting pan over the burners of the stove, add the mustard and marsala to the pan, and warm it over low heat. Scrape the bottom to get the drippings and tasty bits off of the pan as the marsala reduces. Strain the neck out from the stock and pour about 1/2 cup into a small bowl. Whisk the flour into the bowl, taking care there are no lumps. Reduce the marsala until there is almost no liquid. Add the remaining chicken stock and the flour mixture to the roasting pan. Whisk to blend. Taste for seasoning. Reduce until the mixture thickens. Transfer to a gravy boat.
• Allow the turkey to rest for 15 to 20 minutes before carving. Serve sliced turkey with stuffing (dressing) on the side.

TURKEY IN A BAG WITH MOLLY'S PASSOVER VEGETABLE STUFFING RECIPE

Steps:

• For the Vegetable Stuffing: In a large, heavy skillet, heat the oil over medium heat and cook the onions and garlic until soft, about 3 minutes. Add the celery, carrots, parsnip and zucchini, and toss well. Cook over medium-low heat for 5 minutes until the vegetables begin to soften. Drain the raisins and add them to the vegetables with the parsley. Stir in 1 tablespoon each of the matzo meal, matzo cake meal and Passover cereal (if using). Add the red wine and mix well. Stir in the remaining dry ingredients, a little at a time, until the stuffing is moist and soft but firm in texture. Season with salt and pepper. Cool. Heat the oven to 325 degrees. Clean the turkey and pat it dry with paper towels. Spoon the cooled stuffing into the cavity and close with a needle and thread or skewers. Rub the outside of the turkey with the oil and preserves and sprinkle with salt and pepper. Grease the inside (seamless unprinted side) of a large brown paper bag, or use a large plastic baking bag. Grease the paper bag very carefully; if any part is not greased, it might catch fire. Place the turkey inside the bag, neck first and breast down. If you're using a paper bag, fold the open ends and seal it with paper clips or staples; if using a plastic baking bag, tie it with the plastic ties supplied. Place the turkey on a large rack over a roasting pan lined with heavy foil. Bake for 3 hours or more, depending on the size of the turkey (15 minutes to the pound is a perfect guide). About 30 minutes before the turkey is done, slit the bag under the bird and let the liquid drain into a saucepan. When all the juices are poured off, use a scissors to cut the bag open and remove the turkey. Turn it so the breast is on top. Return the turkey to the oven to brown for the remaining cooking time, or until a meat thermometer inserted in the thigh reaches 165 degrees. Skim the fat from the juices, discard it and heat the juices. Remove the stuffing and transfer to a heated bowl. Carve the turkey and arrange the slices, legs, and wings on a large platter. Serve the juices in a gravy boat. This recipe yields 16 servings. Each serving: 533 calories; 215 mg sodium; 163 mg cholesterol; 24 grams fat; 6 grams saturated fat; 20 grams carbohydrates; 57 grams protein; 1.65 grams fiber.

TURKEY BREAST STUFFED WITH MATZO AND FENNEL

Steps:

• Make stuffing:
• Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 5 minutes. Reduce heat to moderate and add fennel, celery, and 1/2 teaspoon salt, then cook, stirring occasionally, until fennel and celery are golden and tender, 10 to 12 minutes. Transfer vegetables to a bowl to cool.
• Soak raisins in boiling-hot water to cover 5 minutes, then drain well and chop. Add to vegetables.
• Rinse matzo in a colander under hot running water until softened, 15 to 30 seconds. Drain, pressing gently on matzo to extract excess water. Add to vegetables along with egg, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper and stir until combined.
• Stir together 1 tablespoon oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and ground fennel seed in a small bowl.
• Bone turkey and remove skin:
• See No Bones About It.
• Butterfly and flatten turkey:
• Arrange 1 breast half, skinned side down, lengthwise on work surface, with thinner, pointed end nearest you. Starting at top (thicker part), cut breast half lengthwise down middle, but not all the way through to work surface, with a boning knife or a sharp, small knife, stopping about 1 inch from end closest to you. Then, turning knife horizontally, cut turkey breast open on either side like a book jacket, beginning at lengthwise cut, to form 2 flaps. Open flaps, then put butterflied breast between 2 sheets of plastic wrap.
• Pound turkey with flat side of a meat pounder or with a rolling pin until 1/2 inch thick. Butterfly and flatten remaining breast half.
• Stuff and roast turkey:
• Put oven rack in middle position and preheat oven to 375°F.
• Remove top sheet of plastic wrap from 1 breast half and pat turkey dry. Arrange with a short side nearest you and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Mound half of stuffing in center, leaving a 1-inch border on each long side. Fold short end nearest you over stuffing to enclose, gently pressing on filling, then roll to form a cylinder (don't roll too tight, or filling will slip out of ends). Tie rolled turkey breast crosswise at 1-inch intervals with kitchen string. Season remaining turkey breast half with remaining 1/4 teaspoon each of salt and pepper, then stuff, roll, and tie in same manner.
• Rub fennel oil all over roasts to coat. Heat remaining 2 tablespoons oil in a large heavy flameproof roasting pan straddled across 2 burners on moderately high heat. Add roasts (position 1 roast over each burner) and sear, turning with tongs, until golden brown on all sides, about 6 minutes total. Cover pan tightly with foil and roast turkey in oven until a thermometer inserted diagonally 2 inches into center of each roast (to touch stuffing) registers 165°F, 35 to 40 minutes. Transfer roasts to a cutting board and let stand, loosely covered with foil, 10 minutes before slicing.
• While roasts stand, straddle roasting pan across 2 burners on moderately high heat, then add 1 1/2 cups broth and deglaze by boiling, stirring, and scraping up brown bits, until liquid is reduced to about 1 cup, 2 to 3 minutes. Whisk together remaining 1/4 cup broth and potato starch and whisk into sauce, then boil, whisking, until slightly thickened, 1 to 2 minutes. Pour sauce through a fine-mesh sieve into a sauceboat and skim off any fat. Serve turkey with sauce.

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.

PASSOVER MUSHROOM DRESSING

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.