| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Cornish |
Passover |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Chicken broth, boiling |
| 12 |
oz |
Box matzo farfel |
| 4 |
|
Egg, beaten lightly |
| 1/2 |
|
Onion, chopped |
| 3 |
T |
Chicken fat, or margarine |
| 1 |
|
Carrot, chopped fine |
| 2 |
|
Ribs celery, chopped fine |
| 4 |
c |
Spinach leaves, chopped |
|
|
coarsely |
| 1 |
t |
Kosher salt |
| 1/4 |
t |
Pepper |
INSTRUCTIONS
In a bowl stir together well the broth and the farfel. Let the mixture
stand for 5 minutes, and stir in the eggs gently. In a skillet, cook
the onion in the chicken fat or margarine over moderately high heat,
stirring, until it is softened, add the carrot and celery, and cook
the mixture, stirring for 5 minutes, or until the carrot is
crisp-tender. Stir in the spinach and cook the mixture over moderate
heat, stiring, until the liquid is evaporated, Stir the vegetable
mixture into the matzo farfel mixture with the salt and the pepper and
let the stuffing cool.. (The stuffing may be made 2 days in advance
and kept covered and chilled.) Makes about 6 cups. Serving Ideas :
Use for turkey, brisket, cornish hens, chicken NOTES : After trying
many stuffing recipes and trying many times to create my own, I found
this one and love it. It is not only delicious, but it is colorful
and looks pretty on the plate in a week of beige food. Recipe by:
Gourment, April 1992 Posted to JEWISH-FOOD digest V97 #109 by "Judy
Sherman" <jsherman@ici.net> on Mar 31, 1997
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