- 1 large onion, diced (around 2 cups) -
- 2 stalks celery, sliced (around 1 cup) -
- 2 large carrots, diced (around 1 cup) -
- 1 clove garlic, minced -
- 1 tablespoon olive oil -
- 1/2 pound mushrooms, thinly sliced -
- 1 large egg, lightly beaten -
- 1 10.5 ounce box, Yehuda Gluten Free Matzoh-Style Squares -
- 1/2 cup chicken or vegetable stock (or 1 teaspoon consommé mixed with ½ cup water) -
- 1/4 teaspoon black pepper -
1. Heat the oil in a large skillet over medium-high heat. Add the onion, celery, carrots, and garlic, and sauté until the vegetables are tender, around 8 minutes. Add the mushrooms and sauté until soft and most of the liquid is absorbed, 3-5 minutes. Remove from heat and allow to cool for 5-10 minutes. Add the lightly beaten egg, and stir to combine.
2. Remove the Maztoh bag from the box. Gently break the matzoh in the bag until you have 1” pieces. Very gently stir the matzoh into the sautéd vegetables. Add the chicken stock and pepper, then gently stir to combine. Immediately transfer the stuffing to a whole chicken and roast.
3. If using a 9” x 13” baking casserole, spray the casserole with non-stick vegetable spray, transfer the stuffing to the prepared dish, and bake uncovered at 350° F for 30 minutes until browned.
Note: If you love mushrooms like my family does you can add up to a whole pound of sliced mushrooms. You can also use a variety of assorted sliced mushrooms like crimini, oyster, or shitake.