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Everyone at the table will be able to enjoy this scrumptious stuffing. Crushed matzo-style squares – totally gluten free – set the tone for your Yom Tov meal.
1 large onion, diced (around 2 cups)
2 stalks celery, sliced (around 1 cup)
2 large carrots, diced (around 1 cup)
1 clove garlic, minced
1 tablespoon Gefen Olive Oil
1/2 pound mushrooms, thinly sliced
1 large egg, lightly beaten
1 (10- and- 1/2-oz.) box Yehuda Gluten Free Matzoh-Style Squares
1/2 cup Manischewitz Chicken Broth or other chicken or vegetable stock (or 1 teaspoon consommé mixed with 1/2 cup water)
1/4 teaspoon black pepper
Heat the oil in a large skillet over medium-high heat. Add the onion, celery, carrots, and garlic, and sauté until the vegetables are tender, around eight minutes. Add the mushrooms and sauté until soft and most of the liquid is absorbed, three to five minutes. Remove from heat and allow to cool for five to 10 minutes. Add the lightly beaten egg, and stir to combine.
Remove the matzoh bag from the box. Gently break the matzoh in the bag until you have one-inch pieces. Very gently stir the matzoh into the sautéed vegetables. Add the chicken stock and pepper, then gently stir to combine. Immediately transfer the stuffing to a whole chicken and roast.
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