Passover Mushroom Dressing

Name: Passover Mushroom Dressing
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: Serves 6
Cuisine: jewish
Ingredients: 2 cups matzo meal; 1 tablespoon sugar; 1 teaspoon salt; 1 teaspoon ground black pepper, or to taste; 0.25 teaspoon poultry seasoning; 3 1/2 cups chicken broth; 10 tablespoons canola oil; 2 tablespoons canola oil; 2 tablespoons butter or margarine; 3 cups onion, chopped; 2 bunches green onions, chopped; 1 (8 ounce) package sliced fresh mushrooms; 0.5 cup chopped celery; 4 extra large eggs

⏱ 95 mins 🍽 Serves 6 🌶 jewish 🏷 Side dish

This savoury Passover side dish uses matzo meal as its base, combined with a mixture of onions, celery, and mushrooms. The ingredients are bound with eggs and chicken broth before being baked until golden. The recipe allows you to adjust the texture, offering a crisp topping or a moister version. It serves six people and takes about 95 minutes to prepare and cook, making it a fitting accompaniment for your holiday dinner.

Ingredients

2 cups matzo meal
1 tablespoon sugar
1 teaspoon salt
1 teaspoon ground black pepper, or to taste
0.25 teaspoon poultry seasoning
3 1/2 cups chicken broth
10 tablespoons canola oil
2 tablespoons canola oil
2 tablespoons butter or margarine
3 cups onion, chopped
2 bunches green onions, chopped
1 (8 ounce) package sliced fresh mushrooms
0.5 cup chopped celery
4 extra large eggs

Method

Set your oven to 375 degrees F (190 degrees C) to preheat.
In a large bowl, mix the matzo meal with the sugar, salt, black pepper, and poultry seasoning, then set this aside.
Bring 2 cups of broth and 1/2 cup of canola oil to a boil in a large saucepan, then stir in the matzo meal mixture. Allow this to cool.
Heat 2 tablespoons of canola oil and the butter in a large cast-iron skillet. Cook the onions and green onions until they soften and turn translucent, which should take about 7 minutes. Add the mushrooms and celery, cooking for about 10 minutes until the celery softens.
In a separate bowl, whisk together the remaining 1 1/2 cups of chicken broth and the eggs, then stir this into the matzo meal mixture. Gently fold the cooked vegetables into this mixture and return everything to the cast-iron skillet.
Place the skillet in the preheated oven and bake for about 50 minutes until brown, stirring once during cooking.

Nutrition (per serving)

Calories472 kcal

Fat32 g

Sugars9 g

Protein12 g

Sodium495 mg

Recipe details

CategorySide dish

Cuisinejewish

AuthorJBLEVY