| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Jewish | Jewish, La_times, Stuffings | 12 | Servings |
INGREDIENTS
| Passover Concord grape wine OR | ||
| Apple juice | ||
| 1/2 | c | Raisins |
| 1/4 | c | Vegetable oil |
| 3 | Onions, chopped fine | |
| 3 | Cloves garlic, minced | |
| 4 | Stalks celery, chopped fine | |
| 1 | bn | Carrots, grated |
| 1 | Parsnip, grated | |
| 2 | lg | Zucchini, grated |
| 1/2 | c | Parsley, minced |
| 8 | Mushrooms, chopped (up to 10) | |
| 2 | tb | Matzo meal |
| 2 | tb | Matzo cereal OR |
| Matzo cake meal | ||
| 2 | tb | Passover potato starch |
| 1/4 | c | Red wine |
| Salt | ||
| Freshly ground pepper | ||
| 1 | Chicken, turkey OR | |
| Veal breast |
INSTRUCTIONS
Add Passover Concord grape wine to raisins to cover and set aside to plump.Heat oil in large heavy skillet and saute onions and garlic until transparent, about 2 minutes. Add celery, carrots, parsnip and zucchini and toss. Saute until vegetables begin to soften, about 5 minutes. Add parsley, drained raisins and mushrooms and mix thoroughly. Simmer 5 minutes.Blend in matzo meal, cereal and potato starch. Add red wine and mix well. If stuffing is runny, add additional dry ingredients, 1 tablespoon at a time, until stuffing is moist and soft, but not dry. Season to taste with salt and pepper. Stuff chickens, turkey or veal breast. Formatted by Lynn Thomas dcqp82a. Source: Los Angeles Times 4-16-97. 12 servings. Each 1/2-cup serving, without meat: 32 calories; 14 mg sodium; 0 cholesterol; 1 gram fat; 5 grams carbohydrates; .5 gram protein; 0.27 gram fiber. Recipe by: Los Angeles Times 4-16-97 Sent to me by "Jack C. Elvis" <jackelvis@moonlink.net> so I could check them out for formatting errors, originally posted to Prodigy. By DCQP82A LYNN THOMAS Time: 3:43 PM on Apr 23, 1997
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