Saturday, April 28, 2012

Matzoh Stuffing

This cookbook captures old and new recipes from generations of one family.  It is an amazing book, if not just for all of the stories.  The author interviewed a lot of family members and has information about her family's immigration to America. This also fascinates me because of my own family research. This cookbook is not vegetarian, but some recipes are.

We made this stuffing for Passover this year. This might have been the only new dish, and it was very good. This recipe serves 12 people. This can be prepared as a stuffing casserole or stuffing muffins. We made it as a casserole.

Nondairy margarine or vegetable cooking spray, for greasing the casserole
1/4 cup vegetable oil
2 T nondairy margarine, plus slivers for scattering on the top
2 cups chopped onions
1 cup chopped celery
2 medium-sized carrots, cut into 1/4-inch dice
10 boards matzoh
1/4 cup chopped parsley
1 cup homemade chicken stock, low-sodium boxed or canned chicken broth or vegetable stock
2 large eggs, beaten
2 teaspoons salt
2 teaspoons paprika
1 teaspoon seasoning
1/4 teaspoon pepper

Preheat over to 350 degrees F. Grease a 2-quart casserole or 12 muffin cups.

Heat the oil and 2 T margarine in a large skillet over medium-high heat. Add the onions, celery, and carrots, and cook, stirring often, until the onions are soft and translucent and the carrots are fork-tender, 10-12 minutes.

Meanwhile. crumble the matzoh into a large bowl, add cold water to cover, and soak a few seconds, just until it is soft by not soggy. Drain the soaked matzoh thoroughly, wipe the bowl dry, and return the matzoh to the bowl. Add the sauteed vegetables to the softened matzoh. Stir in the parsley, stock, eggs, 2 teaspoons salt, paprika, seasoning and 1/4 teaspoon pepper. Mix thoroughly, and add more salt and pepper to taste.

To prepare a stuffing casserole, transfer the mixture to the prepared casserole dish, dot it lightly with thin silvers of margarine, and bake, uncovered, on the center oven rack until set and golden brown, 40-45 minutes.

To prepare stuffing muffins, place about 1/2 cup stuffing mixture to each muffin cup. Do them lightly with thin slivers of margarine, and bake on the center oven rack until set and golden brown, 20-25 minutes. Remove them from the cups, and serve hot.

Cooking Jewish: 532 Great Recipes from the Rabinowitz Family, Judy Bart Kancigor, 2007.