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Matzos Stuffing for Poultry

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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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