Matzoh makes a good substitute for bread in stuffing. This recipe is easily multiplied and perfect for Hanukkah or any meal. Feel free to use it as a stuffing for a whole chicken or Cornish game hens. If you really want to jazz it up, add 1/2 cup of dried cranberries.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 2 matzohs
- 1/2 cup hot chicken broth
- 2 Tablespoons vegetable oil
- 1 large sweet onion, diced
- 2 ribs of celery, diced
- Salt and pepper to taste
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric
- 1 egg, beaten
Preparation:
Preheat oven to 350 F. Grease an 8- by 8-inch casserole dish.
In a medium bowl, crumble matzohs and cover with chicken broth to soften.
Gently saute sweet onion and celery in the oil until golden and softened. Add to the matzoh mixture along with salt, pepper, cumin, and turmeric. Let cool and adjust seasoning if need be. Stir in the beaten egg.
Pour into prepared casserole dish and bake for 25 to 30 minutes.
Yield: 2 servings
In a medium bowl, crumble matzohs and cover with chicken broth to soften.
Gently saute sweet onion and celery in the oil until golden and softened. Add to the matzoh mixture along with salt, pepper, cumin, and turmeric. Let cool and adjust seasoning if need be. Stir in the beaten egg.
Pour into prepared casserole dish and bake for 25 to 30 minutes.
Yield: 2 servings
