Ruth's Matzo Farfel Dressing or Stuffing Recipe


I saw this on Cooking.com, it comes from a book called Let My People Eat; By Zell Shulman; (Macmillan; April 1998). That it can also be a vegetarian dish all by itself appealed to me a lot. So many times Passover dishes are filled with rich ingredients and we tend to forget that there are many vegetables that can be eaten during Passover week.

INGREDIENTS


1 pound farfel (Matzo) Broken matzo pieces

3 cups pareve chicken stock or broth

8 ounces (2 sticks) butter or margarine

1 cup chopped onion

1 cup chopped celery

1/4 cup chopped green bell pepper

2 cups sliced mushrooms

2 tablespoons chopped fresh parsley

1 large clove garlic, minced

1 medium apple, peeled and grated

2 large eggs, beaten

1 teaspoon ground ginger

1 teaspoon salt

1/4 teaspoon freshly ground black pepper


Preheat the oven to 350 degrees. Place the farfel in a large bowl; add the chicken stock and let stand for 15 minutes.


Meanwhile, melt the butter or margarine in a large skillet over medium-high heat. Add the onion, celery, bell pepper, mushrooms, and parsley and saute until the onion is golden, about 5 minutes. Mix in the garlic and grated apple.


Stir the sauteed mixture into the softened farfel and let cool. Add the eggs, ginger, salt, and pepper and mix until well combined. Spoon the mixture onto a greased 9 x 13-inch casserole.


Bake for 30 minutes; remove from the oven. Turn the dressing over with a spoon, breaking it up in order to brown the other side. Bake an additional 30 minutes or until golden brown.


NOTE: This recipe can be prepared in advance (including baking) and then frozen.

Don't over eat this because of the Matzo and butter. You can also add a few more vegetables to give it a more healthy bulk.