Matzoh Vegetable Stuffing Recipes

MATZO STUFFING

Steps:

• 1. Preheat oven to 375°F.
• 2. In a large pan over medium heat, melt the butter and sauté the onions and other vegetables. Sauté until the onions are nearly brown and the other vegetables are tender, should take 10-12 minutes.
• 3. Add matzo to pan with the other vegetables and toast it for 2 minutes. Add salt, pepper, garlic powder, & paprika.
• 4. Transfer the mixture to a large bowl. Stir in the broth and eggs.
• 5. Pour mixture into a greased 9x13 dish and bake uncovered for 45 minutes or until browned.

INCREDIBLE MATZO FARFEL STUFFING

Steps:

• Preheat oven to 350.
• Saute onions in butter or olive oil on medium-low heat until translucent (about 5-6 minutes).
• Add mushrooms, saute until mushrooms soften a bit (about 3-4 minutes). Mix in turmeric and cumin. Saute a few more minutes until mushrooms look totally soft.
• Pour farfel into a large bowl. Toss in mushroom mixture with farfel. Add salt, fresh oregano and enough broth to moisten farfel, but not enough to make too soggy.
• Put entire mixture into a loaf pan . Bake for about 15 minutes in oven, turn heat to broil, then set under broiler for about 1-2 minutes to let top brown a bit (but watch carefully so you don't burn to top).

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.

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.