INGREDIENTS

INSTRUCTIONS

1. Saute the onion and celery in the oil in a covered non-stick saute pan
for 3 to 5 minutes. Remove the cover, add the garlic, and continue to saute
until wilted and tender. (Do not brown.)
2. Add the matzo farfel and stir until lightly toasted.
3. Combine the seasonings, egg substitute, parsley and chicken broth in a
bowl.
4. Add to the matzo mixture, mix, and use to stuff the bird under the skin
and/or in the seasoned body cavity. Secure with toothpicks or metal
skewers.
Linda's note: I made this recipe in a greased casserole dish and baked it
(covered with foil) at 325 degrees F for approximately 45 minutes.
Uncovered it and continued baking until top was lightly browned.... I have
made the mushroom and nut variations- both were delicious.
  VARIATIONS:
Mushroom Stuffing: Saute 2 cups sliced fresh mushrooms with the onion. You
may add 1 tsp of crushed dried thyme or 1 tbsp of chopped fresh thyme to
this mixture.
Nut Stuffing: One cup coarsely chopped toasted walnuts and/or almonds may
be added to the onion with the matzo farfel.
Fruit Stuffing: Ten, drained pitted chopped prunes or apricots; 2 cups
peeled, cored and diced apples; 1/2 cup dark raisins may be added with the
seasonings and broth.
Source: Harriet Roth's Deliciously Healthy Jewish Cooking p. 83 Penguin
Group, NY 1996 ISBN 0-525-9391-8
Recipe by: Harriet Roth's Deliciously Healthy Jewish Cooking p. 84
Posted to MC-Recipe Digest by Linda Shapiro <lss@coconet.com> on Apr 7,
1998

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