Matzos Stuffing For Poultry Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
4: Matzos,
1/2 cup: Cold water,
2 tbsp: Schmaltz,
1 medium: Onion,
1/2 tsp: Salt,
6: Prunes, soaked, pitted and chopped
1 dash: Cinnamon,
1/4 cup: Slivered almonds,
2: Eggs,
1 tbsp: Chopped parsley,
Directions:
Break 4 matzos into small pieces, add 1/2 a cup of cold water and
leave them to soak it up. In 2 tablespoons schmaltz (chicken fat)
cook 1 medium onion, finely chopped, until golden.
Meanwhile, squeeze excess water from the matzos and mix together the
matzos, half a teaspoon salt, 6 soaked, pitted and chopped prunes, a
dash of cinnamon, quarter of a cup of slivered almonds, and 2 eggs.
Mix well then turn into the pan of fried onions. Stir over moderate
heat until the stuffing is light and fairly dry.
Let cool a little then add 1 tablespoon chopped parsley. Use mixture
to stuff a large chicken and roast as usual.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald,
4/6/93. Courtesy Mark Herron.
Source from luhu.jp
leave them to soak it up. In 2 tablespoons schmaltz (chicken fat)
cook 1 medium onion, finely chopped, until golden.
Meanwhile, squeeze excess water from the matzos and mix together the
matzos, half a teaspoon salt, 6 soaked, pitted and chopped prunes, a
dash of cinnamon, quarter of a cup of slivered almonds, and 2 eggs.
Mix well then turn into the pan of fried onions. Stir over moderate
heat until the stuffing is light and fairly dry.
Let cool a little then add 1 tablespoon chopped parsley. Use mixture
to stuff a large chicken and roast as usual.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald,
4/6/93. Courtesy Mark Herron.
Source from luhu.jp
Tags
Poultry