Matzos Stuffing For Poultrypoultry 1 stephen ceideburg 4 matzos 1/2 cup cold water 2 tablespoon schmaltz 1 medium onion 1/2 teaspoon salt 6 prunes, soaked, pitted and chopped 1 dash cinnamon 1/4 cup slivered almonds 2 eggs 1 tablespoon chopped parsley 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. |
