Matzos Stuffing for Poultry

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Matzos Stuffing for Poultry Ingredients

Stephen Ceideburg	6 Prunes, soaked, pitted and
4 Matzos	1 ds Cinnamon
1/2 c Cold water	1/4 c Slivered almonds
2 tb Schmaltz	2 Eggs
1 md Onion	1 tb Chopped parsley
1/2 ts Salt

Instructions for Matzos Stuffing for Poultry

Break 4 matzos into small pieces, add 1/2 a cup of cold water and leave them to soak it up. In 2 tablespoons schmaltz (chicken fat) cook 1 medium onion, finely chopped, until golden. Meanwhile, squeeze excess water from the matzos and mix together the matzos, half a teaspoon salt, 6 soaked, pitted and chopped prunes, a dash of cinnamon, quarter of a cup of slivered almonds, and 2 eggs. Mix well then turn into the pan of fried onions. Stir over moderate heat until the stuffing is light and fairly dry. Let cool a little then add 1 tablespoon chopped parsley. Use mixture to stuff a large chicken and roast as usual. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 4/6/93. Courtesy Mark Herron. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized

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