Matzoh Onion Stuffing

Matzoh Onion Stuffing is a traditional Jewish recipe for a classic stuffing or forcemeat of matzoh bread with onion, celery and spices that is typically used to stuff chickens for the Passover meal. The full recipe is presented here and I hope you enjoy this classic Jewish version of: Matzoh Onion Stuffing.

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

Rating:

Tags : Spice Recipes Bread Recipes Vegetable Recipes Jewish Recipes

This is a traditional Jewish twist on the classic onion and bread stuffing that uses matzo (also known as matzoh) bread, an unleavened bread traditionally served at Passover. This makes an excellent chicken stuffing which can be jazzed-up by the addition of 80g dried fruit such as currants, sultanas or cranberries.

Ingredients:

2 matzoh breads
120ml chicken stock, hot
2 tsp vegetable oil
1 large red onion, diced
2 celery sticks, diced
1/2 tsp ground cumin
1/4 tsp ground turmeric
1 egg, beaten
salt and freshly-ground black pepper, to taste

Method:

Crumble the matzoh breads into a medium-sized bowl then cover with the chicken stock and set aside to soften.

In the meantime, heat the vegetable oil in a pan and use to gently fry the onion and celery for about 10 minutes, or until softened and coloured a light golden brown. At this point stir-in the matzoh mixture along with the cumin and turmeric then season to taste. Bring to a simmer then take off the heat and set aside to cool.

Adjust the seasonings then either use to stuff a chicken or turn into a well-greased baking dish. Place in an oven pre-heated to 170°C and bake for about 25 minutes, or until cooked through and browned on top. Serve hot as an accompaniment.