We had an interfaith Seder this afternoon. Roasted chicken, corned beef, quinoa salad, steamed carrots, and noodle pudding. I was taking care of the mashed potatoes, when I thought, “hey, I like having stuffing with my chicken.” I checked to see if we had any Stove Top in the pantry, when the thought occurred to me – regular stuffing probably comes from leavened bread. I wondered to myself, “could I make stuffing with matzo?”
It turns out that I’m not the only one who’s had that thought, because there are quite a few matzo stuffing recipes out there. I ended up going with this one from Bon Appétit, with a few alterations.
- To accommodate a vegetarian, I swapped out chicken fat for EVOO, per the recipe, and used vegetable broth instead of chicken broth.
- I used matzo farfel instead of whole matzo, because all the store had was six pound multi-packs of matzo. I found a message board in which someone found that one matzo sheet crumbles into roughly a half cup, so I went with that ratio.
- I couldn’t find dried shiitake, so I used some fresh, as well as some dried black mushrooms. I think I ended up with 1.5 times the mushrooms the recipe called for, but is there really such a thing as too many mushrooms? I also was too lazy to slice up the reconstituted dried mushrooms, and just ran all the mushrooms through our mini Cuisinart.
- On a minor note, I doubled the recipe.
To be honest, I was expecting it to taste like matzo, kinda bland and crappy for a bread substitute. However, it turned out great! I think it would have been even better if I’d used chicken fat and broth, especially since the one vegetarian who could eat gluten didn’t show, but eh. Next year, with schmaltz, in Jerusalem!
I have reproduced the original recipe below, as seen on Bon Appétit, for reference:
1 ounce dried shiitake mushrooms
6 tablespoons chicken fat or olive oil, divided
1 1/4 cups chopped onion
1 cup chopped celery
2 garlic cloves, chopped
6 sheets lightly salted matzo, broken into 1- to 1 1/2-inch pieces
3 1/3 cups low-salt chicken broth, divided
2 tablespoons chopped fresh Italian parsley
2 teaspoons chopped fresh thyme
- Place mushrooms in medium bowl; add enough hot water to cover. Let soak until mushrooms are soft, at least 30 minutes and up to 2 hours. Drain mushrooms; slice. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
- Heat 2 tablespoons chicken fat in heavy large skillet over medium heat. Add onion, celery, and garlic. Sauté until celery is soft and beginning to brown, about 20 minutes. Add matzo; pour 3 cups broth over. Simmer until broth is absorbed and matzo is very soft, about 15 minutes.
- Meanwhile, heat 2 tablespoons chicken fat in another large skillet over medium heat. Add mushrooms and sauté until heated through, about 3 minutes. Add remaining 1/3 cup broth. Simmer until most broth evaporates, about 3 minutes.
- Add remaining 2 tablespoons chicken fat to mushrooms. Scrape matzo mixture into skillet with mushrooms. Cook over high heat until stuffing is golden brown, turning over in sections with spatula, about 10 minutes. Season to taste with salt and pepper. Sprinkle with parsley and thyme.
Recipe by Brian Bistrong, Chieun Ko Bistrong
h/t Bon Appétit