Friday, August 26, 2016

passover mushroom dressing


  • Servings: 6
  • 2 cups matzo meal
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper, or to taste
  • 1/4 teaspoon poultry seasoning
  • 2 cups chicken broth
  • 1/2 cup canola oil
  • 2 tablespoons canola oil
  • 2 tablespoons butter or margarine
  • 3 cups onion, chopped
  • 2 bunches green onions, chopped
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1/2 cup chopped celery
  • 4 extra large eggs
  • 1 1/2 cups chicken broth


    Preparation Time: 30 mins Cook Time: 1 hr 5 mins

    Ready Time: 1 hr 35 mins

  • preheat oven to 375 degrees f (190 degrees c). stir together the matzo meal, sugar, salt, pepper, and poultry seasoning in a large mixing bowl; set aside.
  • bring 2 cups of chicken broth to a boil in a small saucepan with 1/2 cup of canola oil. stir into the matzo mixture until evenly moistened, then set aside to cool. heat the remaining canola oil and the butter in a large cast-iron skillet over medium heat. stir in the chopped onion and green onion, and cook until the onion softens and turns translucent, about 7 minutes. stir in the mushrooms and celery, and cook until the celery begins to soften, about 10 minutes more.
  • whisk together the remaining 1 1/2 cups of chicken stock with the eggs, and stir into the cooled matzo mixture. fold in the cooked vegetables until evenly mixed, then pour the mixture back into the cast-iron skillet.
  • bake in the preheated oven for 50 minutes until browned. stir once during this time to ensure even cooking.

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