Passover vegetable stuffing

Yield: 12 Servings

Measure Ingredient
\N \N Passover Concord grape wine OR
\N \N Apple juice
½ cup Raisins
¼ cup Vegetable oil
3 \N Onions, chopped fine
3 \N Cloves garlic, minced
4 \N Stalks celery, chopped fine
1 bunch Carrots, grated
1 \N Parsnip, grated
2 larges Zucchini, grated
½ cup Parsley, minced
8 \N Mushrooms, chopped (up to 10)
2 tablespoons Matzo meal
2 tablespoons Matzo cereal OR
\N \N Matzo cake meal
2 tablespoons Passover potato starch
¼ cup Red wine
\N \N Salt
\N \N Freshly ground pepper
1 \N Chicken, turkey OR
\N \N Veal breast

Add Passover Concord grape wine to raisins to cover and set aside to plump.Heat oil in large heavy skillet and saute onions and garlic until transparent, about 2 minutes. Add celery, carrots, parsnip and zucchini and toss. Saute until vegetables begin to soften, about 5 minutes. Add parsley, drained raisins and mushrooms and mix thoroughly. Simmer 5 minutes.Blend in matzo meal, cereal and potato starch. Add red wine and mix well. If stuffing is runny, add additional dry ingredients, 1 tablespoon at a time, until stuffing is moist and soft, but not dry. Season to taste with salt and pepper. Stuff chickens, turkey or veal breast. Formatted by Lynn Thomas dcqp82a. Source: Los Angeles Times 4-16-97. 12 servings. Each ½-cup serving, without meat: 32 calories; 14 mg sodium; 0 cholesterol; 1 gram fat; 5 grams carbohydrates; ½ gram protein; 0.27 gram fiber.

Recipe by: Los Angeles Times 4-16-97 Sent to me by "Jack C. Elvis" <jackelvis@...> so I could check them out for formatting errors, originally posted to Prodigy.

By DCQP82A LYNN THOMAS Time: 3:43 PM on Apr 23, 1997

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