| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Poultry | 6 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 4 | Matzos | |
| 1/2 | c | Cold water |
| 2 | tb | Schmaltz |
| 1 | md | Onion |
| 1/2 | ts | Salt |
| 6 | Prunes, soaked, pitted and chopped | |
| 1 | ds | Cinnamon |
| 1/4 | c | Slivered almonds |
| 2 | Eggs | |
| 1 | tb | Chopped parsley |
INSTRUCTIONS
Break 4 matzos into small pieces, add 1/2 a cup of cold water and leave them to soak it up. In 2 tablespoons schmaltz (chicken fat) cook 1 medium onion, finely chopped, until golden. Meanwhile, squeeze excess water from the matzos and mix together the matzos, half a teaspoon salt, 6 soaked, pitted and chopped prunes, a dash of cinnamon, quarter of a cup of slivered almonds, and 2 eggs. Mix well then turn into the pan of fried onions. Stir over moderate heat until the stuffing is light and fairly dry. Let cool a little then add 1 tablespoon chopped parsley. Use mixture to stuff a large chicken and roast as usual. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 4/6/93. Courtesy Mark Herron. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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