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Posts Tagged ‘veal breast’

matzah stuffing for chicken or veal

15 Mar

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