***VIDEO*** A taste of home with a new twist! This stuffing recipe brings back the nostalgic flavors of farfel and mushrooms, taking a favorite classic to a whole new level with its secret ingredient- Crackers!
- Video Sponsored by Shibolim and filmed at Hartmans Fine Kosher Foods in Toronto. -
- To watch on KosherTube click here. -
- 1 medium onion - finely diced -
- 2 tbsp olive oil -
- 1/2 cup each portobello, King Oyster and Buttom mushrooms, cubed -
- 1 cup farfel -
- 1 1/2 cups chicken stock salt and pepper to taste 2 cups crackers, crushed Chicken Rub -
- 2 tsp Garlic poweder2 tsp paprika1 tsp montreal steak spice2 tbsp olive oil -
1. Sweat onions in olive oil for 4 minutes, add mushroom mixture (you can use any of your favorite mushrooms), and sautee another 4 minutes.
2. Add farfel and chicken stock and season well to taste. Bring to a boil, reduce to simmer and cover pot well. Allow to cook 15 minutes. Remove lid and mix farfel to allow steam to escape.
3. Once cooled down, crush the crackers into the farfel. Fold the crackers into the cooled farfel. Using rubber gloves, place stuffing in the bird's cavity, as much as possible. Tie legs together with butcher twine.
4. Mix all rub ingrediants together and rub on all surfaces of the bird. Roast in preheated over at 350 degrees for an hour. If unsure about oven power, leave in for 1 hour and 15 minutes. Leave uncovered to allow skin to crisp and brown nicely. Bring to table left whole to wow the crowd!
Note: This stuffing can be used to stuff chicken, cornish hen or turkey. The given recipe is enough for 2 chickens. This can also be served as a great side dish to any meal.