RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Stuffing: Vegetables or Fruit - pareve
This is from the Virtual Jerusalem web site. http://www.virtual.co.il/city_services/holidays/pesach/recipes.htm 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.
