Passover Stuffing With Nuts And Mushrooms Recipes

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MATZO-STUFFED ROAST CHICKEN FOR PASSOVER



Matzo-Stuffed Roast Chicken for Passover image

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

1 roasting chicken with giblets (about 5 pounds)
4 tablespoons olive oil, plus more for rubbing
1 cup matzo meal
1 2/3 cups dry white wine, or as needed
3 eggs, lightly beaten
1/2 cup walnuts, coarsely chopped
2 cups dried currants
Salt and freshly ground black pepper
Juice of 1 lemon

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.

PASSOVER MATZO STUFFING



Passover Matzo Stuffing image

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

1 (12 -14 ounce) box matzos
3 large onions, sliced thin
oil, enough to saute' onions
1 (14 1/2 ounce) can chicken broth
1 teaspoon sugar
1 carrot, peeled and grated
1 apple, peeled and grated
pepper, to taste
1/2 teaspoon poultry seasoning
onion powder
garlic powder

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

INCREDIBLE MATZO FARFEL STUFFING



Incredible Matzo Farfel Stuffing image

Make and share this Incredible Matzo Farfel Stuffing recipe from Food.com.

Provided by Lizzie Rodriquez

Categories     European

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups matzo farfel
5 large shiitake mushrooms, chopped
1 small onion, finely diced
1 1/2 tablespoons butter or 1 1/2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon turmeric
1 teaspoon cumin
2 tablespoons fresh oregano
2 cups chicken broth or 2 cups vegetable broth

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).

Nutrition Facts : Calories 39.3, Fat 2.7, SaturatedFat 1.5, Cholesterol 5.7, Sodium 498.5, Carbohydrate 2.4, Fiber 0.7, Sugar 0.9, Protein 1.8

MATZOH VEGETABLE STUFFING



Matzoh Vegetable Stuffing image

Stuffing, minus the bread. This one is studded with plenty of browned mushrooms and sweet fennel.

Provided by Melissa Roberts

Categories     Egg     Mushroom     Side     Bake     Sauté     Passover     Thanksgiving     Dinner     Fennel     Gourmet     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings (side dish)

Number Of Ingredients 10

5 tablespoons olive oil, divided, plus more for greasing dish
3/4 pound mixture of shitake and crimini mushrooms, stems trimmed (removed for shitakes) and sliced
1 large onion (about 1 pound), chopped (about 2 cups)
2 medium fennel bulbs (about 1 1/2 pounds total), trimmed, cored and coarsely chopped
2 celery ribs, cut crosswise into 1/4-inch slices
8 unsalted plain or egg matzos, broken into roughly 1-inch pieces
1/2 cup finely chopped flat leaf parsley
4 large eggs, lightly beaten
Equipment:
A 2- to 2 1/2-quart shallow ovenproof baking dish

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.

PASSOVER MUSHROOM DRESSING



Passover Mushroom Dressing image

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

2 cups matzo meal
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground black pepper, or to taste
¼ teaspoon poultry seasoning
2 cups chicken broth
½ cup canola oil
2 tablespoons canola oil
2 tablespoons butter or margarine
3 cups onion, chopped
2 bunches green onions, chopped
1 (8 ounce) package sliced fresh mushrooms
½ cup chopped celery
4 extra large eggs
1 ½ cups chicken broth

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

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