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Matzo Stuffing Recipe

Matzo Stuffing Recipe


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Ingredients

  • 1 ounce dried shiitake mushrooms
  • 6 tablespoons chicken fat or olive oil, divided
  • 6 sheets lightly salted matzo, broken into 1- to 1 1/2-inch pieces
  • 3 1/3 cups low-salt chicken broth, divided
  • 2 tablespoons chopped fresh Italian parsley
  • 2 teaspoons chopped fresh thyme

Recipe Preparation

  • Place mushrooms in medium bowl; add enough hot water to cover. Let soak until mushrooms are soft, at least 30 minutes and up to 2 hours. Drain mushrooms; slice. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

  • Heat 2 tablespoons chicken fat in heavy large skillet over medium heat. Add onion, celery, and garlic. Sauté until celery is soft and beginning to brown, about 20 minutes. Add matzo; pour 3 cups broth over. Simmer until broth is absorbed and matzo is very soft, about 15 minutes.

  • Meanwhile, heat 2 tablespoons chicken fat in another large skillet over medium heat. Add mushrooms and sauté until heated through, about 3 minutes. Add remaining 1/3 cup broth. Simmer until most broth evaporates, about 3 minutes.

  • Add remaining 2 tablespoons chicken fat to mushrooms. Scrape matzo mixture into skillet with mushrooms. Cook over high heat until stuffing is golden brown, turning over in sections with spatula, about 10 minutes. Season to taste with salt and pepper. Sprinkle with parsley and thyme.

Recipe by Brian Bistrong, Chieun Ko Bistrong,Reviews Section

Garlic Roast Chicken with Matzo Stuffing

Toasted whole wheat matzo gives this stuffing wonderful flavour and texture. If you have schmaltz (rendered chicken fat) on hand, substitute it for the oil in the stuffing for added flavour.

Ingredients

  • 1 chicken (3-1/2 to 5 lb, or 1.75 to 2.2 kg)
  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 2 tablespoons potato flour
  • 1 cup chicken broth
Matzo stuffing:
  • 2 sheets whole wheat matzo
  • 2 tablespoons vegetabIe oil or schmaltz
  • 1 large onion chopped
  • 2 rib celery chopped
  • clove garlic minced
  • 1/4 cup chopped walnuts toasted
  • 1/4 cup raisin
  • 1 cup chicken broth
  • 1 egg
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional facts about

  • Sodium 548 mg
  • Protein 11 g
  • Calories 288.0
  • Total fat 15 g
  • Potassium 495 mg
  • Cholesterol 46 mg
  • Saturated fat 3 g
  • Total carbohydrate 29 g
  • Iron 17.0
  • Folate 13.0
  • Calcium 4.0
  • Vitamin A 35.0
  • Vitamin C 15.0

Method

Matzo Stuffing: Break matzo into bite-size pieces spread on baking sheet. Bake in 400°F (200°C) oven until lightly toasted, 4 minutes. Transfer to bowl.
In skillet, heat oil over medium-high heat sauté onion, celery and garlic until golden, about 10 minutes. Add to bowl. Add walnuts to bowl.

Meanwhile, in small bowl, soak raisins in boiling water for 5 minutes. Drain and add to bowl.

Whisk together chicken broth, egg, salt and pepper stir into matzo mixture until combined. Let stand for 30 minutes.

Remove giblets and neck from chicken.

In small bowl, combine oil, garlic, thyme, salt, paprika and pepper rub over inside and outside of chicken. Fill cavity with stuffing. Tie legs together with kitchen string tuck wings under back. Place, breast side up, on rack in roasting pan. Pour ß cup (175 mL) water into pan. Place any additional stuffing in 4-cup (1 L) baking dish.

Roast chicken in 375°F (190°C) oven, basting occasionally, until meat thermometer inserted in thigh registers 185°F (85°C), 2 to 21/4 hours, adding up to 11/2 cups (375 mL) more water if pan becomes dry. Bake additional stuffing, uncovered, for 30 minutes, basting once with juices from chicken.

Remove stuffing from cavity to bowl cover and set aside. Transfer chicken to platter and tent with foil let stand for 20 minutes before carving.

Skim fat from pan juices. Sprinkle with potato flour cook for 1 minute. Pour in chicken broth and any juices from chicken boil, stirring, until thickened, about 2 minutes. Pour into warmed gravy boat. Serve with chicken and stuffing.


Ingredients

    • 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
  1. Equipment:
    • A 2- to 2 1/2-quart shallow ovenproof baking dish

Matzo sandwiches always seem like a good idea, except as soon as you take a bite, cracks appear everywhere and your sandwich turns into just a pile of stuff. Soaked matzo comes to the rescue and allows you to wrap brisket leftovers burrito-style before heating the wrap and digging into your first intact sandwich in days.

Seders at my aunt’s house always included matzo pie, a layered dish stuffed with spinach, artichokes and cheese that resembled a lasagna. I loved it even though I refused to eat green vegetables at any other meal. Turns out, our matzo pie is actually a traditional Sephardic dish called mina that can be layered with all sorts of fillings. This spinach and artichoke filling is reminiscent of spanakopita and will always be my personal favorite.


Recipe Summary

  • 10 (6-inch) matzo crackers
  • 2 ½ cups fat-free, less-sodium chicken broth
  • 1 cup hot water
  • ¼ cup vegetable oil
  • 3 cups diced onion
  • ⅔ cup grated carrot
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 2 (8-ounce) packages presliced mushrooms
  • 2 tablespoons chopped fresh parsley
  • 4 large egg whites
  • 2 large eggs
  • Cooking spray
  • Parsley sprigs (optional)

Place matzo crackers in a single layer on a baking sheet bake at 375° for 5 minutes or until lightly browned. Break crackers into small pieces, and place in a large bowl. Pour chicken broth and water over matzo let stand 10 minutes, stirring occasionally.

Heat oil in a large nonstick skillet over medium heat. Add onion cover and cook 5 minutes, stirring occasionally. Add carrot and next 6 ingredients (carrot through mushrooms) to pan cover and cook 5 minutes or until onion is tender. Add mushroom mixture and 2 tablespoons parsley to matzo mixture, stirring well. Combine egg whites and eggs in a bowl stir with a whisk. Add egg mixture to matzo mixture stir well.

Press matzo mixture into a 10-inch deep-dish pie plate coated with cooking spray. Bake, covered, at 375° for 20 minutes. Uncover and bake an additional 18 minutes or until lightly browned. Let kugel stand for 5 minutes, and cut into wedges. Garnish with parsley sprigs, if desired.


Astray Recipes: Basic matzo stuffing

1. Saute the onion and celery in the oil in a covered non-stick saute pan for 3 to 5 minutes. Remove the cover, add the garlic, and continue to saute until wilted and tender. (Do not brown.) 2. Add the matzo farfel and stir until lightly toasted.

3. Combine the seasonings, egg substitute, parsley and chicken broth in a bowl.

4. Add to the matzo mixture, mix, and use to stuff the bird under the skin and/or in the seasoned body cavity. Secure with toothpicks or metal skewers.

Linda's note: I made this recipe in a greased casserole dish and baked it (covered with foil) at 325 degrees F for approximately 45 minutes.

Uncovered it and continued baking until top was lightly browned. I have made the mushroom and nut variations- both were delicious.

Mushroom Stuffing: Saute 2 cups sliced fresh mushrooms with the onion. You may add 1 tsp of crushed dried thyme or 1 tbsp of chopped fresh thyme to this mixture.

Nut Stuffing: One cup coarsely chopped toasted walnuts and/or almonds may be added to the onion with the matzo farfel.

Fruit Stuffing: Ten, drained pitted chopped prunes or apricots 2 cups peeled, cored and diced apples ½ cup dark raisins may be added with the seasonings and broth.

Source: Harriet Roth's Deliciously Healthy Jewish Cooking p. 83 Penguin Group, NY 1996 ISBN 0-525-9391-8 Recipe by: Harriet Roth's Deliciously Healthy Jewish Cooking p. 84 Posted to MC-Recipe Digest by Linda Shapiro [email protected] > on Apr 7, 1998


Change up your chicken with these easy Cornish game hens. They're delectable, and perfect for a special occasion.

Ingredients

For the Hens

  • 4 Cornish game hens
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter (½ stick), cut into small pieces
  • Salt
  • Freshly ground black pepper
  • 2 carrots, coarsely chopped
  • 2 celery ribs, coarsely chopped

For the Stuffing

  • ¼ cup canola oil
  • 1 large yellow onion, cut into ¼-inch dice
  • 3 celery ribs, cut into ¼-inch dice
  • 3 garlic cloves, minced
  • 2 teaspoons chopped fresh sage
  • ½ teaspoon salt
  • ¹⁄8 teaspoon freshly ground black pepper
  • 3 matzo crackers (full sheets), crushed into pieces

Instructions

  1. Trim any excess fat from the hens.
  2. Rinse under water and pat dry. Set the hens aside.
  3. Mix the carrots, celery, and onions in the bottom of a roasting pan large enough to hold all 4 hens.
  4. Preheat the oven to 400°F.
  5. Loosely fill the cavity of each hen with stuffing.
  6. Drizzle 1½ teaspoons oil over each hen and rub into skin.
  7. Sprinkle each hen with salt and pepper.
  8. Truss the hens with twine (tie the legs together, tuck the wings under the backs).
  9. Place the hens, breast up, in the roasting pan, on the mirepoix.
  10. Dot each with the butter, dividing equally.
  11. Place the pan in the oven, After 10 minutes, turn the heat down to 325. Bake for another 40 minutes, or until they're done.
  12. Transfer the hens to a cutting board, and tent with foil.
  13. Combine the mirepoix, pan juices, and the roasting juices in a sauce pan and simmer over medium heat for 10 minutes. Strain before serving.

If there is extra stuffing, place it in an appropriate size casserole or ramekin add it to the oven with the hens about halfway through the roasting time.

For the Stuffing

  1. Heat the oil in a large sauté pan over medium heat.
  2. Add the onions, celery, and garlic, cook for 2 minutes.
  3. Lower the heat to medium-low and continue to cook until the vegetables are translucent and begin to soften, about 6 to 8 minutes.
  4. Add the sage, salt, and pepper and cook until the vegetables are soft - about 3-4 minutes.
  5. Transfer the mixture to a paper towel lined plate to drain.
  6. Place the crushed matzos in a medium bowl add the vegetables mixture and mix well with a wooden spoon.
  7. Taste the stuffing and add more salt or pepper if desired.

Nutrition Information:

Yield:

Serving Size:

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About Greta Brinkley

Greta is originally from the West Coast. Now living in the Midwest, she loves hockey, sparkles, nail polish, and bright colors. She also cannot resist anything that has peanut butter and chocolate together. And she hates filling out bios. Yep.

About Me

Hi! I’m Greta, a Lifestyle and DIY expert. I’m originally from the west coast, and currently living in the Midwest. We’re mad about DIY and travel, lover of fashion and food, and slightly obsessed with trivia. And you can never go wrong with glitter, nail polish or hockey. Did I mention we were named one of the top DIY blogs?


One of the most popular dishes during Passover is matzo ball soup. One contentious issue that garners great debate all over the Internet and at many Passover seders is whether you prefer matzo balls that float or sink. We prefer floaters — lighter but still with a bite. So I developed this recipe for matzo ball soup – including how to make lighter matzo balls and homemade chicken stock. We make our balls with matzo meal, eggs, some kind of fat (schmaltz or oil), and a little seltzer, parsley for color, and salt and pepper.


Stuff It: Matzo Stuffing

Almost everyone I know makes brisket for the first Seder.

But my grandma, and then my mother — for all the years that I remember — served turkey. So, so do I.

I may also make a brisket, depending on how many people are coming to celebrate with us. Or, I may make brisket for the second night. Depends.

But there’s always a turkey. And that means stuffing.

And so, the chosen stuffing for this year: crushed matzo with apples and portobello mushrooms. It’s easy and can be prepared in advance just pop it in the oven to cook about 40 minutes before serving time. Sometimes I add thyme to this dish, sometimes I don’t, depending on the crowd. It’s delicious either way, although of course, the fresh herb gives it a bit more flavor.

Matzo Stuffing with Apples and Portobello Mushrooms

6 pieces of matzo, broken up into little pieces

1-1/2 cups chicken or turkey stock (or vegetable stock)

3 tablespoons vegetable oil

1 large stalk celery, chopped

2 large Portobello mushroom caps, chopped

2 tart apples, peeled and chopped

3 tablespoons chopped fresh parsley

2 teaspoons fresh thyme leaves, optional

salt and freshly ground black pepper to taste

Preheat the oven to 375 degrees. Place the matzot in a bowl and pour the stock over them. Let soak for 5-6 minutes or until liquid has been absorbed. Set aside. While the matzot are soaking, heat the vegetable oil in a saute pan over medium heat. Add the onion and celery and cook for 1-2 minutes. Add the mushrooms and cook for 3-4 minutes. Add the apples, raisins, parsley and thyme, if used, and cook for another minute. Spoon the contents of the pan into the bowl with the matzot. Sprinkle with salt and pepper. Toss ingredients to distribute them evenly. Add the eggs, mix the ingredients thoroughly. Spoon the ingredients into a baking dish. Bake for about 40 minutes or until the top is crispy.


Stuff It: Matzo Stuffing

Almost everyone I know makes brisket for the first Seder.

But my grandma, and then my mother — for all the years that I remember — served turkey. So, so do I.

I may also make a brisket, depending on how many people are coming to celebrate with us. Or, I may make brisket for the second night. Depends.

But there’s always a turkey. And that means stuffing.

And so, the chosen stuffing for this year: crushed matzo with apples and portobello mushrooms. It’s easy and can be prepared in advance just pop it in the oven to cook about 40 minutes before serving time. Sometimes I add thyme to this dish, sometimes I don’t, depending on the crowd. It’s delicious either way, although of course, the fresh herb gives it a bit more flavor.

Matzo Stuffing with Apples and Portobello Mushrooms

6 pieces of matzo, broken up into little pieces

1-1/2 cups chicken or turkey stock (or vegetable stock)

3 tablespoons vegetable oil

1 large stalk celery, chopped

2 large Portobello mushroom caps, chopped

2 tart apples, peeled and chopped

3 tablespoons chopped fresh parsley

2 teaspoons fresh thyme leaves, optional

salt and freshly ground black pepper to taste

Preheat the oven to 375 degrees. Place the matzot in a bowl and pour the stock over them. Let soak for 5-6 minutes or until liquid has been absorbed. Set aside. While the matzot are soaking, heat the vegetable oil in a saute pan over medium heat. Add the onion and celery and cook for 1-2 minutes. Add the mushrooms and cook for 3-4 minutes. Add the apples, raisins, parsley and thyme, if used, and cook for another minute. Spoon the contents of the pan into the bowl with the matzot. Sprinkle with salt and pepper. Toss ingredients to distribute them evenly. Add the eggs, mix the ingredients thoroughly. Spoon the ingredients into a baking dish. Bake for about 40 minutes or until the top is crispy.



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