| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Cornish |
Passover |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Chicken broth, boiling |
| 12 |
oz |
Box matzo farfel |
| 4 |
lg |
Egg, beaten lightly |
| 1/2 |
|
Onion, chopped |
| 3 |
tb |
Chicken fat, or margarine |
| 1 |
lg |
Carrot, chopped fine |
| 2 |
|
Ribs celery, chopped fine |
| 4 |
c |
Spinach leaves, chopped, coarsely |
| 1 |
ts |
Kosher salt |
| 1/4 |
ts |
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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