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 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 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.
INCREDIBLE MATZO FARFEL STUFFING
Make and share this Incredible Matzo Farfel Stuffing recipe from Food.com.
Provided by Lizzie Rodriquez
Categories European
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Saute onions in butter or olive oil on medium-low heat until translucent (about 5-6 minutes).
- Add mushrooms, saute until mushrooms soften a bit (about 3-4 minutes). Mix in turmeric and cumin. Saute a few more minutes until mushrooms look totally soft.
- Pour farfel into a large bowl. Toss in mushroom mixture with farfel. Add salt, fresh oregano and enough broth to moisten farfel, but not enough to make too soggy.
- Put entire mixture into a loaf pan . Bake for about 15 minutes in oven, turn heat to broil, then set under broiler for about 1-2 minutes to let top brown a bit (but watch carefully so you don't burn to top).
Nutrition Facts : Calories 39.3, Fat 2.7, SaturatedFat 1.5, Cholesterol 5.7, Sodium 498.5, Carbohydrate 2.4, Fiber 0.7, Sugar 0.9, Protein 1.8
MATZO FARFEL
This quick dinner side dish made with matzo has a humble look but a rich flavor, thanks to duck fat. Serve with roast meats.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Melt fat in a medium skillet over medium-high heat. Add onion and celery; cook 8 minutes. Let cool. Whisk together eggs, broth, 1 1/4 cups hot water, spices, and salt. Stir in farfel and onion mixture. Spoon into 10 (1/2-cup) ramekins. Bake until set, 30 to 35 minutes.
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