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.
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.
If you love mushrooms like my family does you can add up to a whole pound of sliced mushrooms. You can also use a variety of assorted sliced mushrooms like crimini, oyster, or shitake.
If using a 9- x 13-inch baking casserole, spray the casserole with non-stick vegetable spray, transfer the stuffing to the prepared dish, and bake uncovered at 350 degrees Fahrenheit for 30 minutes until browned.