MATZOH VEGETABLE STUFFING
Stuffing, minus the bread. This one is studded with plenty of browned mushrooms and sweet fennel.
Provided by Melissa Roberts
Categories Egg Mushroom Side Bake Sauté Passover Thanksgiving Dinner Fennel Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings (side dish)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F with rack in middle.
- 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.
- 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.
- 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.
- 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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rassel Old
[email protected]Matzo vegetable stuffing? No thanks!
Sheikh Muhammad Noman Farooqi
[email protected]This was the worst matzo vegetable stuffing I have ever had.
Elisha Mukwanda
[email protected]I would not recommend this matzo vegetable stuffing to anyone.
Dayo Dee
[email protected]This matzo vegetable stuffing was a disaster! It was dry, bland, and tasteless.
Tree Oflife
[email protected]I followed the recipe exactly, but my matzo vegetable stuffing turned out mushy. I think I overcooked it.
A. Duke Boy
[email protected]This matzo vegetable stuffing was a lot of work to make, and it wasn't worth it in the end. The flavor was just okay.
Zack Olson
[email protected]I found this matzo vegetable stuffing to be a bit bland. I think it could use some more herbs and spices.
Heather Wood
[email protected]This matzo vegetable stuffing was a bit too dry for my taste. I think I would add more broth or stock next time.
Dumisani Nxumalo
[email protected]I'm not a big fan of matzo, but I really enjoyed this stuffing. The vegetables were cooked perfectly, and the flavors were well-balanced.
Subhan Mobils
[email protected]This was my first time making matzo vegetable stuffing, and it turned out great! I used a mix of fresh and frozen vegetables, and it was so flavorful.
yahsin yahsin
[email protected]My family loved this matzo vegetable stuffing! It was a great way to use up leftover matzo from Passover.
Ajaya bantawa
[email protected]I've been making this matzo vegetable stuffing for years, and it's always a crowd-pleaser. It's so easy to make, and it's always delicious.
Kealeboga Pinga
[email protected]This matzo vegetable stuffing was a hit at our Passover Seder! It was so flavorful and moist, and the vegetables were cooked perfectly. I will definitely be making this again next year.