Basic Matzo Stuffing Recipe

• 1 lrg Onion, peeled and chopped (about 1 c.)
• 2 x Ribs celery, diced fine
• 2 Tbsp. Extra virgin olive oil
• 2 x Cloves garlic, smashed and peeled, chopped
• 7 c. Matzo farfel, (Or possibly about 10 boards finely broken matzos)
• 1/4 tsp Grnd white pepper
• 1 Tbsp. Hungarian paprika
• 1/2 c. Egg substitute or possibly 3 extra large egg whites
• 1/4 c. Minced Italian flat-leaf parsley
• 2 c. Defatted sodium-reduced chicken broth, (Use 3 c. broth if desired it moist.)

1. 1.
2. Saute/fry the onion and celery in the oil in a covered non-stick saute/fry pan for 3 to 5 min.
3. Remove the cover, add in the garlic, and continue to saute/fry till wilted and tender.
4. (Don't brown.)
5. 2.
6. Add in the matzo farfel and stir till lightly toasted.
7. 3.
8. Combine the seasonings, egg substitute, parsley and chicken broth in a bowl.
9. 4.
10. Add in to the matzo mix, mix, and use to stuff the bird under the skin and/or possibly in the seasoned body cavity.
11. Secure with toothpicks or possibly metal skewers.
12. Linda's note: I made this recipe in a greased casserole dish and baked it
13. (covered with foil) at 325 degrees F for approximately 45 min.
14. Uncovered it and continued baking till top was lightly browned....
15. I have made the mushroom and nut variations- both were delicious.
16. VARIATIONS:Mushroom Stuffing: Saute/fry 2 c. sliced fresh mushrooms with the onion.
17. You may add in 1 tsp of crushed dry thyme or possibly 1 tbsp of minced fresh thyme to this mix.
18. Nut Stuffing: One c. coarsely minced toasted walnuts and/or possibly almonds may be added to the onion with the matzo farfel.
19. Fruit Stuffing: Ten, liquid removed pitted minced prunes or possibly apricots; 2 c. peeled, cored and diced apples; 1/2 c. dark raisins may be added with the seasonings and broth.

onion, celery, extra virgin olive oil, garlic, matzo farfel, white pepper, paprika, egg substitute, italian flatleaf, chicken broth

Taken from cookeatshare.com/recipes/basic-matzo-stuffing-79586 (may not work)