easy stuffing recipe

Shopmiami49

Thu, Nov 25 2010, 10:29 am

My MIL has an awesome recipe - we LOVE it!!

1 package matzah (the ones wrapped in plastic)
4 large onions
salt and pepper
3 eggs (approx - depending on the size)

Fry up the onions in oil until clear and just starting to turn golden.

Break the matzah up into pieces (chunks, not finely ground) and soak in water until soft but not falling apart.
Strain it well.
Beat the eggs lightly and add to the matzah, along with the onions AND oil from frying, salt, and pepper.

Place in a 9x13 and bake at 350 until top starts to get crispy - about 1 hour. Alternatively, you can bake it under or inside the chicken - mmmmmmm!!!!!!!!!

Barbara

Thu, Nov 25 2010, 10:45 am

(1) Challah or Matzo Stuffing

Sautee one onion, 2 stalks celery, garlic in olive oil. Meanwhile, soak insides of one challah, or 3 boards challah, in water, then squeeze out excess water. Add challah/matzo to pan to dry. Add salt, pepper. Mix one egg. Cook inside turkey.

(2) Sausage Stuffing

1 pound mild bulk breakfast sausage (I use Gimme Lean)
4 tablespoons margarine (or oil)
3 cups sliced leeks, white and pale green parts only, cleaned well
(about 2 large leeks)
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes
and drained
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper

Preheat the oven to 375 degrees F.

Saute the sausage in a large heavy skillet over medium-high heat until
cooked through, crumbling coarsely with the back of a spoon, about 10
minutes. Using a slotted spoon, transfer the sausage and drippings to
a large bowl. Melt the butter in the same skillet over medium-high
heat. Add the leeks, apples, celery and poultry seasoning to the
skillet and saute until the leeks are soft, about 8 minutes. Mix in
the drained cranberries, sage and rosemary. Add the mixture to the
sausage, then mix in the croutons and parsley. Next add the chicken
stock a little at a time until the stuffing is very moist. Be sure not
to overdo it; it shouldn't be mushy. Season with salt and pepper.
Place in a casserole dish. (The stuffing can be made to this point 2
days before, refrigerated.)

Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and
place, uncovered, in the oven for 20 to 30 minutes, until the top is
crispy and the center piping hot. Remove and serve immediately.

*Cook's Note: If stuffing a turkey, the stuffing must be cold before
being placed in the bird.