I know that Thanksgiving and Passover has long passed over (I think I may have already cracked this pun a couple blog posts ago. I know. Its stale like crackers from a couple weeks ago. Or in this case, matzah), but my desire for stuffing never does. ANd it never waits for any of these holidays to kick in. Whenever there is turkey, duck, or a whole chicken present, farfel/stuffing is the requisite accompaniment. What is a better way to utilize stale matzah other than to make farfel or stuffing. If you don’t like matzah or have grown tired of the sight and taste of it like I have, you can use crackers or stale bread. This recipe would work well with either ingredient. This farfel/stuffing recipe is rich in many flavours and doesn’t require an excess amount of cream, butter, and eggs. You can throw in a bit of low-fat shredded cheese. Leftovers taste their best when there is any.
For this recipe, you will need:
- 1 large onion minced
- 1 cup of diced celery
- 1 cup of chopped mushrooms
- 1 cup of diced carrots
- 1 tablespoon of crushed garlic
- 2 egg white + 1 whole egg beaten
- 3 1/2 cups of crushed stale maztah, crackers, or bread
- 2 1/4 cups of boiling low sodium chicken or vegetable broth
- 2 tablespoons of chopped fresh parsley
- Salt and pepper for taste
Preheat oven to 350 degrees F. In a greased skillet over medium-high heat, saute onions till translucent. Add the garlic and saute for another 2 minutes. Add the vegetables and saute till softened. In a bowl, combine crushed matzah/crackers, eggs, parsley, salt, and pepper. Pour in broth and stir. Toss in sauteed vegetables and set aside until liquid is absorbed. Transfer into a lightly greased baking pan. Bake for 3o minutes.
Yields 4-6 servings