Basic Matzoh Stuffing (Barbara Baum)


3/4 cup shortening            3/4 cup minced onion

10 matzohs finely broken, or 7 cups matzoh farfel

1 teaspoon salt              1/4 teaspoon pepper

1 Tablespoon paprika  1 egg

1-1/2 (or 2 for more moist stuffing) cans condensed clear chicken soup, undiluted.


Sauté onion in shortening until tender, but not browned.  Add broken matzohs and toast lightly.  Combine seasonings, egg, and soup.  Add to matzoh mixture.  Enough for a 10-12 pound bird.


Variations:  I don't use salt.  You could add any other

stuffing spices you like.  I saute celery, carrots and

sometimes mushrooms with the onions.  I have, also, on occasion mixed in pieces of dried apricots and chopped walnuts.  I guess it is pretty much stuffing with matzoh substituted for bread.