Passover Vegetable Stuffing

12 Servings

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Passover Vegetable Stuffing Ingredients

Passover Concord grape wine	8 Mushrooms, chopped (up to
Apple juice	2 tb Matzo meal
1/2 c Raisins	2 tb Matzo cereal OR
1/4 c Vegetable oil	Matzo cake meal
3 Onions, chopped fine	2 tb Passover potato starch
3 Cloves garlic, minced	1/4 c Red wine
4 Stalks celery, chopped fine	Salt
1 bn Carrots, grated	Freshly ground pepper
1 Parsnip, grated	1 Chicken, turkey OR
2 lg Zucchini, grated	Veal breast
1/2 c Parsley, minced

Instructions for Passover Vegetable Stuffing

Add Passover Concord grape wine to raisins to cover and set aside to plump.Heat oil in large heavy skillet and saute onions and garlic until transparent, about 2 minutes. Add celery, carrots, parsnip and zucchini and toss. Saute until vegetables begin to soften, about 5 minutes. Add parsley, drained raisins and mushrooms and mix thoroughly. Simmer 5 minutes.Blend in matzo meal, cereal and potato starch. Add red wine and mix well. If stuffing is runny, add additional dry ingredients, 1 tablespoon at a time, until stuffing is moist and soft, but not dry. Season to taste with salt and pepper. Stuff chickens, turkey or veal breast. Formatted by Lynn Thomas dcqp82a. Source: Los Angeles Times 4-16-97. 12 servings. Each 1/2-cup serving, without meat: 32 calories; 14 mg sodium; 0 cholesterol; 1 gram fat; 5 grams carbohydrates; .5 gram protein; 0.27 gram fiber. Recipe by: Los Angeles Times 4-16-97 Sent to me by "Jack C. Elvis" so I could check them out for formatting errors, originally posted to Prodigy. By DCQP82A LYNN THOMAS Time: 3:43 PM on Apr 23, 1997

Main Ingredient: ChickenCuisine: Uncategorized