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Matzos stuffing for poultry
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| Artist: |
_ |
| Categories: |
Exotic, Poultry, Stuffings |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | Stephen Ceideburg | | 4
| | Matzos | | 1/2
| cup | Cold water | | 2
| tbsp | Schmaltz | | 1
| med | Onion | | 1/2
| tsp | Salt | | 6
| | Prunes, soaked, pitted and | | | -chopped | | 1
| dash | Cinnamon | | 1/4
| cup | Slivered almonds | | 2
| | Eggs | | 1
| tbsp | Chopped parsley |
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Procedures:
| 1 | Break 4 matzos into small pieces, add ?a cup of cold water and leave them to soak it up. | | 2 | In 2 tablespoons schmaltz (chicken fat) cook 1 medium onion, finely chopped, until golden. | | 3 | 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. | | 4 | Mix well then turn into the pan of fried onions. | | 5 | Stir over moderate heat until the stuffing is light and fairly dry. | | 6 | let cool a little then add 1 tablespoon chopped parsley. | | 7 | Use mixture to stuff a large chicken and roast as usual. |
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