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Matzoh Vegetable Stuffing

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Introduction

Welcome to our guide on preparing a delightful Matzoh Vegetable Stuffing, perfect for those who follow Jewish traditions or simply enjoy a unique fusion of flavors. This recipe combines the hearty taste of matzo with an assortment of fresh vegetables and herbs, resulting in a savory stuffing that is both nutritious and satisfying.

Tips for this Recipe

To ensure your Matzoh Vegetable Stuffing turns out delicious every time, consider these tips: be mindful of the vegetable selection to include a variety of textures and flavors. Pre-cook some ingredients if necessary to save on baking time. Keep an eye on seasoning as you’ll want each component well balanced.

Why You Will Love This Recipe

This Matzoh Vegetable Stuffing offers a perfect balance of crunchy, chewy textures with the richness of sautéed vegetables and herbs. The combination of matzo’s traditional taste profile and modern twist of fresh ingredients makes for an appetizing dish that can impress your family and friends.

Ingredients

  • 5 tablespoons olive oil, divided
  • 3/4 pound mixture of shitake and crimini mushrooms, stems trimmed and sliced
  • 1 large onion (about 1 pound), chopped (about 2 cups)
  • 2 medium fennel bulbs (about 1 1/2 pounds total), trimmed, cored, and coarsely chopped
  • 2 celery ribs, cut crosswise into 1/4-inch slices
  • 8 unsalted plain or egg matzos, broken into roughly 1-inch pieces
  • 1/2 cup finely chopped flat leaf parsley
  • 4 large eggs, lightly beaten

Adviced Equipment

  • Kitchen Knife
  • Cutting Board
  • Mixing Bowl
  • Food Processor (optional)
  • Baking Sheet
  • Parchment Paper
  • Measuring Cups and Spoons
  • Vegetable Peeler
  • Oven Mitts
  • Colander
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Matzoh Vegetable Stuffing

Matzoh Vegetable Stuffing

amanda

Equipment

  • Kitchen Knife - Essential for chopping vegetables efficiently and safely.

  • Cutting Board - To provide a safe surface for cutting ingredients.

  • Mixing Bowl - For combining the ingredients to form the stuffing mixture.

  • Food Processor (optional) - Useful for quickly pulsing or chopping large quantities of vegetables, if preferred over manual methods.

  • Baking Sheet - To bake the matzo and stuffed vegetables in an even manner.

  • Parchment Paper - For lining the baking sheet to prevent sticking and facilitate cleanup.

  • Measuring Cups and Spoons - Important for accurately measuring ingredients, ensuring consistent results.

  • Vegetable Peeler - Useful for peeling vegetables if required by your recipe.

  • Oven Mitts - For safely handling hot pots, baking sheets, or other cookware during the preparation and cooking process.

  • Colander - To drain any excess liquid from the vegetables after cooking or while making a dressing for the stuffing.

Ingredients

  • 5 tablespoons olive oil, divided, plus more for greasing dish

  • 3/4 pound mixture of shitake and crimini mushrooms, stems trimmed (removed for shitakes) and sliced

  • 1 large onion (about 1 pound), chopped (about 2 cups)

  • 2 medium fennel bulbs (about 1 1/2 pounds total), trimmed, cored and coarsely chopped

  • 2 celery ribs, cut crosswise into 1/4-inch slices

  • 8 unsalted plain or egg matzos, broken into roughly 1-inch pieces

  • 1/2 cup finely chopped flat leaf parsley

  • 4 large eggs, lightly beaten

  • A 2- to 2 1/2-quart shallow ovenproof baking dish

Instructions

1

Instruction 1

Preheat oven to 400°F with rack in middle.
2

Instruction 2

Heat 3 tablespoons oil in a large heavy skillet over medium-high heat until oil shimmers. Sauté mushrooms with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper until the liquid they give off has evaporated and mushrooms are browned, about 10 minutes. Transfer to a large bowl.
3

Instruction 3

Add remaining oil to skillet, reduce heat to medium, and cook onion, fennel, and celery with 1/2 teaspoon salt and 1/4 teaspoon pepper until softened and golden, about 15 minutes. Transfer to bowl with mushrooms.
4

Instruction 4

Grease baking dish with olive oil. Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes. For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more.
5

Instruction 5

Rinse Matzoh in a colander under hot running water until just softened, 15 to 30 seconds. Drain well. Add to vegetables with eggs, parsley, 3/4 teaspoon salt, 1/2 teaspoon pepper and stir gently until combined. • Grease baking dish with olive oil. Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes. For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more.
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