Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Stephen Ceideburg |
| 4 \N | Matzos |
| ½ cup | Cold water |
| 2 tablespoons | Schmaltz |
| 1 medium | Onion |
| ½ teaspoon | Salt |
| 6 \N | Prunes, soaked, pitted and chopped |
| 1 dash | Cinnamon |
| ¼ cup | Slivered almonds |
| 2 \N | Eggs |
| 1 tablespoon | Chopped parsley |
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.