MATZO FARFEL STUFFING
Need a quick make-ahead and forget about it side dish? We have you covered. This side has plenty of flavor and after a quick sauté session, you can freeze the dish and cross one off your list.
Provided by Jamie Geller
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350°F. Grease a 9- x 13-inch casserole dish. 2. Sauté onions in a large sauté pan lightly coated with evoo, over medium-high heat, until medium brown and very soft. 3. Add mushrooms to the pan and a bit more evoo. Sauté mushrooms until browned and crispy on edges. Add celery and garlic to the pan and continue to cook for 3 to 5 minutes until celery begins to soften. 4. Transfer vegetables to greased pan. Add matzo farfel, broth, dates, and egg yolks. Stir to combine. Season with salt and pepper. Cover with foil and bake at 350°F for 30 minutes. Uncover and bake 15 minutes more until lightly browned, or cool completely and freeze for up to 1 month.
Nutrition Facts :
MATZO STUFFING
This is a super yummy dish that my family has every Passover and sometimes for Thanksgiving. It can also be spiced up by adding different vegetables that are in season.
Provided by Annelise Friedman
Categories Other Side Dishes
Time 50m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375°F.
- 2. In a large pan over medium heat, melt the butter and sauté the onions and other vegetables. Sauté until the onions are nearly brown and the other vegetables are tender, should take 10-12 minutes.
- 3. Add matzo to pan with the other vegetables and toast it for 2 minutes. Add salt, pepper, garlic powder, & paprika.
- 4. Transfer the mixture to a large bowl. Stir in the broth and eggs.
- 5. Pour mixture into a greased 9x13 dish and bake uncovered for 45 minutes or until browned.
PASSOVER MUSHROOM DRESSING
Southern dressing for Pesach made with matzo meal. Recipe can be tweaked to suit your taste. My family likes browned dressing with lots of pepper, but you can cook for less time at a lower temp to get dressing that is more moist with no 'crunch'. Also use any combination of mushrooms; you can also add more if you really like mushrooms.
Provided by JBLEVY
Categories Side Dish Stuffing and Dressing Recipes Mushroom Stuffing and Dressing
Time 1h35m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Stir together the matzo meal, sugar, salt, pepper, and poultry seasoning in a large mixing bowl; set aside.
- Bring 2 cups of chicken broth to a boil in a small saucepan with 1/2 cup of canola oil. Stir into the matzo mixture until evenly moistened, then set aside to cool. Heat the remaining canola oil and the butter in a large cast-iron skillet over medium heat. Stir in the chopped onion and green onion, and cook until the onion softens and turns translucent, about 7 minutes. Stir in the mushrooms and celery, and cook until the celery begins to soften, about 10 minutes more.
- Whisk together the remaining 1 1/2 cups of chicken stock with the eggs, and stir into the cooled matzo mixture. Fold in the cooked vegetables until evenly mixed, then pour the mixture back into the cast-iron skillet.
- Bake in the preheated oven for 50 minutes until browned. Stir once during this time to ensure even cooking.
Nutrition Facts : Calories 471.8 calories, Carbohydrate 39.6 g, Cholesterol 154 mg, Fat 31.7 g, Fiber 5 g, Protein 11.8 g, SaturatedFat 5.4 g, Sodium 494.9 mg, Sugar 9 g
MATZO FARFEL STUFFING
Make and share this Matzo Farfel Stuffing recipe from Food.com.
Provided by Lioness
Categories European
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute mushrooms in grape juice.
- add onion, celery, and suate until onions are softened. Add farfel. Combine seasing, eggs, & soup into farfel mixture. Add boiling water and set aside until liquid is absorbed. Place in a lightly greased pan. Bake at 350 for 30 minutes.
Nutrition Facts : Calories 380.2, Fat 24.6, SaturatedFat 3.9, Cholesterol 133.7, Sodium 1810.7, Carbohydrate 31.8, Fiber 2.4, Sugar 4.5, Protein 9.2
PASSOVER MATZO STUFFING
I've never been able to find a matzo stuffing my family enjoyed so I decided to omit the Ritz crackers and cornbread from my Thanksgiving stuffing, Recipe #78109, and replace them with matzo. The result was delicious and tastes exactly like the original recipe.
Provided by dojemi
Categories Low Cholesterol
Time 50m
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Crush matzah.
- Saute' onions in oil till transparent.
- Add carrots and apples and cook till the are softened.
- Add remaining ingredients.
- Mix together and taste for seasoning.
- If too dry you can moisten with a bit more broth or water.
- Stuff turkey loosely.
- Any leftover stuffing can be cooked along-side turkey in foil or in a casserole dish.
- When basting turkey, add some of the juices to any stuffing cooked outside the bird.
Nutrition Facts : Calories 144, Fat 0.7, SaturatedFat 0.1, Sodium 120.6, Carbohydrate 30.3, Fiber 1.8, Sugar 3.6, Protein 4
MATZO STUFFING
Make and share this Matzo Stuffing recipe from Food.com.
Provided by Lizzie Rodriquez
Categories European
Time 1h50m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325. Grease pan.
- Cover farfel with hot water, let stand a while covered.
- Mash water out in colander with tablespoon. Beat the eggs. Saute the onions and celery in oil or chicken fat. Drain the grease.
- Season to taste. Grate carrot on large holes of grater. Mix all ingredients, adding eggs last.
- Put in pan or bird. Cook for an hour and twenty minutes or until done, checking at about an hour.
Nutrition Facts : Calories 58.7, Fat 3.4, SaturatedFat 0.8, Cholesterol 84.6, Sodium 272.3, Carbohydrate 4.2, Fiber 0.9, Sugar 1.7, Protein 3
PASSOVER MATZO FARFEL STUFFING RECIPE - (3.3/5)
Provided by darylsueb
Number Of Ingredients 8
Steps:
- Saute all of the vegetables in oil. Combine farfel and soup and stir. Add eggs. Stir. Add all other ingredients. Place in a 13 X 11" Pammed pan. Cook for 1 hour, uncovered.
MATZOH VEGETABLE STUFFING
Stuffing, minus the bread. This one is studded with plenty of browned mushrooms and sweet fennel.
Provided by Melissa Roberts
Categories Egg Mushroom Side Bake Sauté Passover Thanksgiving Dinner Fennel Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings (side dish)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F with rack in middle.
- Heat 3 tablespoons oil in a large heavy skillet over medium-high heat until oil shimmers. Sauté mushrooms with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper until the liquid they give off has evaporated and mushrooms are browned, about 10 minutes. Transfer to a large bowl.
- Add remaining oil to skillet, reduce heat to medium, and cook onion, fennel, and celery with 1/2 teaspoon salt and 1/4 teaspoon pepper until softened and golden, about 15 minutes. Transfer to bowl with mushrooms.
- Grease baking dish with olive oil. Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes. For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more.
- Rinse Matzoh in a colander under hot running water until just softened, 15 to 30 seconds. Drain well. Add to vegetables with eggs, parsley, 3/4 teaspoon salt, 1/2 teaspoon pepper and stir gently until combined. Grease baking dish with olive oil. Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes. For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more.
MATZO-STUFFED ROAST CHICKEN FOR PASSOVER
Here, dried currants, walnuts, and matzo meal combine to make a rich, savory stuffing for the Passover roast chicken.
Provided by Joyce Goldstein
Number Of Ingredients 9
Steps:
- Preheat the oven to 400ºF.
- Remove the giblets from the chicken cavity. Warm 2 tablespoons of the oil in a small sauté pan over medium-high heat. Add the gizzard and heart and sear well on all sides. Add the liver and cook, turning as needed, for a few minutes longer. Transfer the giblets to a cutting board and chop finely.
- In a bowl, combine the matzo meal, 1/2 to 2/3 cup wine, the eggs, the walnuts, the currants, and the giblets. Add the remaining 2 tablespoons oil, season with salt and pepper, and mix well
- Spoon the stuffing into the chicken cavity loosely and sew or skewer closed. Reserve any extra stuffing. Rub the chicken liberally with oil and the lemon juice and sprinkle with salt and pepper. Place on a rack in a roasting pan.
- Roast the chicken, basting occasionally with the remaining wine and with the pan drippings, until the juices run clear when a thigh is pierced with a knife, about 1 1/2 hours. If you have stuffing that did not fit into the bird, put it in the roasting pan for the last 15 minutes of roasting, where it will cook and take on color.
- Transfer the chicken to a serving platter and let rest for about 10 minutes. Scoop out the stuffing into a serving bowl and carve the chicken.
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- Preheat oven to 350 degrees F. In a large bowl, combine first 7 ingredients plus 1 teaspoon salt.
- Repeat with remaining meal and broth. Stir until mixture is combined and has a moist stuffing-like consistency.
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- Place mushrooms in medium bowl; add enough hot water to cover. Let soak until mushrooms are soft, at least 30 minutes and up to 2 hours. Drain mushrooms; slice. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
- Heat 2 tablespoons chicken fat in heavy large skillet over medium heat. Add onion, celery, and garlic. Sauté until celery is soft and beginning to brown, about 20 minutes. Add matzo; pour 3 cups broth over. Simmer until broth is absorbed and matzo is very soft, about 15 minutes.
- Meanwhile, heat 2 tablespoons chicken fat in another large skillet over medium heat. Add mushrooms and sauté until heated through, about 3 minutes. Add remaining 1/3 cup broth. Simmer until most broth evaporates, about 3 minutes.
- Add remaining 2 tablespoons chicken fat to mushrooms. Scrape matzo mixture into skillet with mushrooms. Cook over high heat until stuffing is golden brown, turning over in sections with spatula, about 10 minutes. Season to taste with salt and pepper. Sprinkle with parsley and thyme.
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- Boil water. Set aside. Put crackers in deep bowl. Slowly add water, stirring until soft but not too mushy. If you have to, add more water to crackers, do so until you get a soft mixture (but not too watery.) Set aside.
- Heat oil in large skillet. Saute onion and celery about 2 minutes. Add the carrots, garlic clove, parsley, dill and mushrooms. Stir and cook for about 2 minutes. Add the salt, pepper and paprika. Cook another 3 minutes until all the vegetables are cooked. Adjust seasonings. Use your judgement on the time. Remember this is still going to cook in the oven. Set aside and let cool. Make sure it is cool before you add the egg. Add egg and mix together.
- Preheat oven to 350 degrees. In a casserole dish, add a little oil to coat the bottom of dish. Set aside.
- Add the cracker mixture to the onion mixture. Then pour into dish and bake for 20-30 minutes, uncovered. Remove from oven and let rest a few minutes before serving.
MATZO FARFEL KUGEL FOR YOUR PASSOVER SEDER - OMG! YUMMY
From omgyummy.com
4/5 (29)Total Time 1 hrCategory Passover Side Dish, Side DishCalories 341 per serving
- Preheat the oven to 350 degrees and grease an 8 X 8 baking dish or pie pan equivalent to a 1 quart pan.
- Instead of buying pre-made farfel, simply place a few boards in a ziploc bag and use your rolling pin to break them up into little pieces. 2 boards will yield 1 cup of farfel.
- Mix the farfel with 2 of the eggs and a teaspoon of the salt and then toast the mixture over low heat in a heavy skillet, mixing frequently to be sure the pieces brown and separate. I found medium low heat worked better than low. Set the pieces aside while you:
- In a medium bowl, beat the remaining 2 eggs with the sugar, 1 teaspoon of salt, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 3 tablespoons of the melted and cooled butter or margarine. Add in the toasted farfel mixture and 1/2 cup of water.
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- In a large, heavy skillet, heat the oil over medium heat and cook the onions and garlic until soft, about 3 minutes.
- Add the celery, carrots, parsnip and zucchini, and toss well. Cook over medium-low heat for 5 minutes until the vegetables begin to soften. Drain the raisins and add them to the vegetables with the parsley.
- Stir in 1 tablespoon each of the matzo meal, matzo cake meal and Passover cereal (if using). Add the red wine and mix well. Stir in the remaining dry ingredients, a little at a time, until the stuffing is moist and soft but firm in texture. Season with salt and pepper. Cool.
10 TRADITIONAL PASSOVER FOODS - BEYOND MATZAH AND …
From chabad.org
- Egg Lokshen. Since flour-based noodles are out, many people make thin crepe-like pancakes out of eggs and potato starch, which they then roll up and cut into strips, forming kosher-for-Passover noodles (lokshen, in Yiddish) which taste marvelous in chicken soup.
- Schmaltz. Yes, rendered chicken fat. Many chassidic communities do not used processed foods during Passover, as an extra precaution against chametz. And so, some people do their cooking—and even salad dressing—with schmaltz, chicken fat which is cooked over a low heat until it melts.
- Gribenes. One delicious but very unhealthy Passover treat is gribenes, crispy onions and chicken skins that have been fried in schmaltz.
- Soft Matzah. Soft matzah baked in the UK (Image: Mashiach Kelaty) Almost all of us are familiar with the crunchy matzah that looks and tastes like cardboard and lasts almost forever.
- Macaroons. Yep, you knew that macaroons would be on this list somewhere. Our informal polling shows that coconut-based macaroons are like cilantro. Some people love them, and the rest of us are left scratching our heads trying to figure out why.
- Thick Seder Wine. Talking of Manischewitz, there is another persistent idea out there that Seder wine needs to be gloopy sweet stuff that comes in a square bottle and tastes like cough syrup.
- Borscht. Back in the old country, there were very few fresh veggies by winter’s end. So when grain was eliminated from the menu on Passover, potatoes, beets, and other long-lasting produce from the cold cellar became Passover staples.
- Sugar Water. There is an interesting rule in Jewish law whereby a small particle of chametz can be rendered null if it is in an overwhelmingly large mixture of non-chametz before Passover, but once the holiday begins, even the smallest speck of chametz is prohibited.
- No Matzah Balls! You’re probably wondering why there is no matzah ball in the bowl of chicken soup pictured here. After all, isn’t it Passover? You may be surprised to learn that many Ashkenazic Jews (particularly chassidim) are particular not to let their matzah come in contact with water on Passover, lest there be a speck of flour trapped in the dough that could still be “activated” and rise.This means no matzah balls.
- Mimounah. Just because Passover has ended doesn’t mean that the food parade needs to come to a halt. Many Moroccan Jews have the custom of hosting family and friends for a post-Passover feast known as Mimounah.
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