MATZO STUFFING

MATZO STUFFING image

Yield 8 servings

Number Of Ingredients 9

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1 oz dried shiitake mushrooms
6 tblsp chicken fat or olive oil, divided
1 1/4 cups chopped Onion
1 cup chopped celery
2 garlic cloves, chopped
6 sheets of lightly salted Matzo, broken into 1-to-1 1/2 inch squares
3 1/3 cups of chicken broth, divided
2 tblsp chopped fresh italian parsley
2 tsp chopped fresh thyme

Steps:

Place mushrooms in a medium bowl; add enough hot water to cover. Let soak until mushrooms are soft, at least 30 min and up to 2 hrs. Drain mushrooms and slice. Heat 2 tblsp of chicken fat in heavy large skillet over medium heat. Add onion, celery, and garlic. Saute until celery is soft and beginning to brown, about 20 min. Add matzo; pour 3 cups broth over. Simmer until broth is absorbed and matzo is very soft, about 15min. Meanwhile, heat 2 tblsp chicken fat in another large skillet over medium heat. Add mushrooms and saute until heated through, about 3 min. Add remaining 1/2 cup of broth and simmer until most of the broth evaporates - about 3min. Add remaining 2 tblsp of chicken fat to the mushrooms. Scrap matzo mixture into skillet with mushrooms. Cook over high heat until stuffing is golden brown, turning over in sections with spatula, about 10min. Season to taste with salt and pepper. Sprinkle with parsley and thyme.