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INGREDIENTS

3 tb Chicken fat, or margarine
4 c Spinach leaves, chopped,
1 lg Carrot, chopped fine
2 c Chicken broth, boiling
4 lg Egg, beaten lightly
1/4 ts Pepper
12 oz Box matzo farfel
1 ts Kosher salt
1/2 Onion ; chopped
2 Ribs celery, chopped fine

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INSTRUCTIONS

In a bowl stir together well the broth and the farfel. Let the mixture stand for 5 minutes, and stir in the eggs gently. In a skillet, cook the onion in the chicken fat or margarine over moderately high heat, stirring, until it is softened, add the carrot and celery, and cook the mixture, stirring for 5 minutes, or until the carrot is crisp-tender. Stir in the spinach and cook the mixture over moderate heat, stiring, until the liquid is evaporated, Stir the vegetable mixture into the matzo farfel mixture with the salt and the pepper and let the stuffing cool.. (The stuffing may be made 2 days in advance and kept covered and chilled.) Makes about 6 cups. Serving Ideas : Use for turkey, brisket, cornish hens, chicken NOTES : After trying many stuffing recipes and trying many times to create my own, I found this one and love it. It is not only delicious, but it is colorful and looks pretty on the plate in a week of beige food. Recipe by: Gourment, April 1992 Posted to JEWISH-FOOD digest V97 #109 by "Judy Sherman" on Mar 31, 1997

NOTES

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Matzo Farfel and Spinach Stuffing

3 tb Chicken fat, or margarine 
4 c Spinach leaves, chopped, 
1 lg Carrot, chopped fine 
2 c Chicken broth, boiling 
4 lg Egg, beaten lightly 
1/4 ts Pepper 
12 oz Box matzo farfel 
1 ts Kosher salt 
1/2  Onion chopped
2  Ribs celery, chopped fine

In a bowl stir together well the broth and the farfel. Let the mixture  stand for 5 minutes, and stir in the eggs gently. In a skillet, cook the  onion in the chicken fat or margarine over moderately high heat, stirring,  until it is softened, add the carrot and celery, and cook the mixture,  stirring for 5 minutes, or until the carrot is crisp-tender. Stir in the  spinach and cook the mixture over moderate heat, stiring, until the liquid  is evaporated, Stir the vegetable mixture into the matzo farfel mixture  with the salt and the pepper and let the stuffing cool.. (The stuffing may  be made 2 days in advance and kept covered and chilled.)    Makes about 6 cups.    Serving Ideas : Use for turkey, brisket, cornish hens, chicken    NOTES : After trying many stuffing recipes and trying many times to create  my own, I found this one and love it.  It is not only delicious, but it is  colorful and looks pretty on the plate in a week of beige food.  Recipe by: Gourment, April 1992 Posted to JEWISH-FOOD digest V97 #109 by  "Judy Sherman" <jsherman@ici.net> on Mar 31, 1997

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Nutrition

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Serving Size: 1 Serving (398g)
Recipe Makes: 1 Servings

Calories: 23
Calories from Fat: 1 (4%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1165.1mg		40 %
Potassium 83.8mg		2 %
Total Carbohydrate 5.3g		2 %
	Dietary Fiber 1g	4 %
	Sugars, other 4.3g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 23

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