Matzos stuffing for poultry
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 4 | Matzos | |
| ½ | cup | Cold water |
| 2 | tablespoons | Schmaltz |
| 1 | medium | Onion |
| ½ | teaspoon | Salt |
| 6 | Prunes, soaked, pitted and chopped | |
| 1 | dash | Cinnamon |
| ¼ | cup | Slivered almonds |
| 2 | Eggs | |
| 1 | tablespoon | Chopped parsley |
Directions
Break 4 matzos into small pieces, add ½ 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.