Matzos stuffing for poultry
Yield: 6 Servings S
Ingredients:
- 4 Matzos
- 1/2 c Cold water
- 2 tb Schmaltz
- 1 md Onion
- 1/2 ts Salt
- 6 Prunes soaked pitted and -chopped
- 1 ds Cinnamon
- 1/4 c Slivered almonds
- 2 Eggs
- 1 tb Chopped parsley
Instructions:
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.
