Stuffing: Vegetables or Fruit - pareve

Posted by : Ruth Heiges

This is from the Virtual Jerusalem web site.  

Pesach Stuffing
Stuffing is usually made with bread, so here's your chance to enjoy our
Pesach alternative, enough for a 5-lb chicken! 

1 large onion 
1 medium green pepper 
2 garlic cloves 
1/4 a cup of oil 
1 cup of matzah meal 
1-2 grated carrots 
one half of a cup of sliced mushrooms 
1 teaspoon salt 
1/4 teaspoon of pepper 
2 stalks of diced celery 
2 eggs 
1 small zucchini, diced 

1. Saute‚ onion, green pepper and garlic in oil for 5 minutes OR simply
cook these without sauteing and add. 

2. Remove from heat and stir in the rest of the ingredients.

3. Leave to cool and stuff chicken.

For Mushroom Stuffing: 
1. Leave out the carrots in the original mixture.
2. Add one cup of mushrooms and stir-fry with onion, green pepper and garlic.

For Prune and Apple Stuffing:
1. Leave out carrots and mushrooms in the original mixture.
2. Add 1 cup of pitted prunes, soaked in boiling water for 20 minutes, and
cut into quarters or cubes.
3. Add 1 large peeled and diced apple.
4. Add 1/8 a teaspoon of cinnamon or nutmeg.
5. Add 1/2 a cup of raisins, and 3 tablespoons of honey. 

If you have leftover stuffing, simply add 2 more eggs and 2-3 tablespoons
of oil to it and bake it as a delicious side dish.

Return to RFCJ Archive Page