Best Matzoh Vegetable Stuffing Recipes

Passover Matzo Stuffing image

Provided by dojemi

Time 50m

Yield 12-15 serving(s)

Number Of Ingredients 11

Steps:

Crush matzah.
Saute' onions in oil till transparent.
Add carrots and apples and cook till the are softened.
Add remaining ingredients.
Mix together and taste for seasoning.
If too dry you can moisten with a bit more broth or water.
Stuff turkey loosely.
Any leftover stuffing can be cooked along-side turkey in foil or in a casserole dish.
When basting turkey, add some of the juices to any stuffing cooked outside the bird.

Nutrition Facts : Calories 144, Fat 0.7, SaturatedFat 0.1, Sodium 120.6, Carbohydrate 30.3, Fiber 1.8, Sugar 3.6, Protein 4

Matzo Meal Stuffing Recipe image

Provided by jojomail1

Number Of Ingredients 8

1/2 cup shortening
1 cup matzo meal
1/2 cup oatmeal (can eliminate for Passover)
2 large potatoes, grated
3 carrots grated
1 tablespoon season salt
2 eggs
1 small can mushrooms with water

Steps:

Saute the onions in the shortening. Stir in remaining ingredients and cook 10 to 15 minutes until vegetables are soft. Pour into well-greased casserole. Bake at 350 stirring often until vegetables are soft. Let a crust form on top. If it appears soft you can add chicken broth.

Matzo Stuffing image

Provided by Annelise Friedman

Time 50m

Number Of Ingredients 11

4 onions, diced
2 stick butter
1 lb box matzo, broken into pieces
4 c broth (i use vegetable)
2 eggs, lightly beaten
pinch salt & pepper
pinch garlic powder
pinch paprika
OPTIONAL:
1 c celery, diced
2 carrots, diced

Steps:

1. Preheat oven to 375°F.
2. In a large pan over medium heat, melt the butter and sauté the onions and other vegetables. Sauté until the onions are nearly brown and the other vegetables are tender, should take 10-12 minutes.
3. Add matzo to pan with the other vegetables and toast it for 2 minutes. Add salt, pepper, garlic powder, & paprika.
4. Transfer the mixture to a large bowl. Stir in the broth and eggs.
5. Pour mixture into a greased 9x13 dish and bake uncovered for 45 minutes or until browned.

Matzoh Vegetable Stuffing image

Provided by Melissa Roberts

Yield Makes 8 servings (side dish)

Number Of Ingredients 10

5 tablespoons olive oil, divided, plus more for greasing dish
3/4 pound mixture of shitake and crimini mushrooms, stems trimmed (removed for shitakes) and sliced
1 large onion (about 1 pound), chopped (about 2 cups)
2 medium fennel bulbs (about 1 1/2 pounds total), trimmed, cored and coarsely chopped
2 celery ribs, cut crosswise into 1/4-inch slices
8 unsalted plain or egg matzos, broken into roughly 1-inch pieces
1/2 cup finely chopped flat leaf parsley
4 large eggs, lightly beaten
Equipment:
A 2- to 2 1/2-quart shallow ovenproof baking dish

Steps:

Preheat oven to 400°F with rack in middle.
Heat 3 tablespoons oil in a large heavy skillet over medium-high heat until oil shimmers. Sauté mushrooms with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper until the liquid they give off has evaporated and mushrooms are browned, about 10 minutes. Transfer to a large bowl.
Add remaining oil to skillet, reduce heat to medium, and cook onion, fennel, and celery with 1/2 teaspoon salt and 1/4 teaspoon pepper until softened and golden, about 15 minutes. Transfer to bowl with mushrooms.
Grease baking dish with olive oil. Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes. For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more.
Rinse Matzoh in a colander under hot running water until just softened, 15 to 30 seconds. Drain well. Add to vegetables with eggs, parsley, 3/4 teaspoon salt, 1/2 teaspoon pepper and stir gently until combined. Grease baking dish with olive oil. Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes. For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more.