Matzos stuffing for poultry

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.

Similar recipes