At any given time, I usually have baggies of challah stuffing in my freezer. I use them to stuff chicken capons, veal breast pockets, and deboned chicken drumsticks. On Pesach, when I serve my holiday delicacies, I like to have matzah stuffing as a stand-in for my traditional stuffing.
INGREDIENTS
- 2 medium onions, chopped
- 3 carrots, diced
- 2 celery ribs, diced
- 1/4 cup oil
- 6 square matzahs, broken in 1/2″ pieces
- 4 Tablespoons chopped fresh parsely
- 2 large eggs, lightly beaten
- 1 1/2 teaspoon salt
- 1/2 teaspoon black pepper
DIRECTIONS
Cook onions, celery, and carrots in oil until they begin to brown 8-10 minutes. Run water over matzah until softened. Drain water by squeezing matzah between the palm of your hands. Add 1/2 of the vegetable and the eggs, parsely and spices. This recipe is enough to stuff 4 cornish hens or 1 veal breast pocket.
Topping for chicken/veal: Puree 1 small onion, 2 garlic cloves, 1 Tbsp oil, 2 tsp paprika, 1 1/2 tsp salt, dash of pepper
