Matzo Stuffing - Grandparents.com

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Molly O'Neill is our Food Editor. She is the former food columnist for The New York Times Magazine. O'Neill is the author of three cookbooks, including the best-selling New York Cookbook (Workman Publishing, 1992), A Well Seasoned Appetite (Penguin, 1997), and The Pleasure of Your Company (Viking, 1997). She was the host of the PBS series Great Food, and edited the critically acclaimed anthology American Food Writing (Library of America, 2007). Her latest work, Mostly True: A Memoir of Family, Food, and Baseball (Scribner, 2006), recounts her childhood of growing up in a Major-League baseball family.

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by Molly O'Neill

This recipe, from Barbara Musikar, is adapted from Cooking Jewish: 532 Great Recipes From the Rabinowitz Family by Judy Bart Kancigor (Workman, 2007).

Non-dairy margarine or vegetable cooking spray, for greasing the casserole
1/4 cup vegetable oil
2 tablespoons non-dairy margarine, plus slivers for scattering on top
2 cups chopped onion
1 cup chopped celery
2 medium-size carrots, cut into 1/4-inch dice
10 boards matzo
1/4 cup chopped flat-leaf parsley
1 cup homemade chicken stock or low-sodium boxed or canned chicken broth or vegetable stock
2 large eggs, lightly beaten
2 teaspoons good-quality paprika
1 teaspoon poultry seasoning
1/4 teaspoon freshly ground black pepper, or more to taste

1. Preheat the oven to 350 degrees. Grease a 2-quart casserole or 12 muffin cups.

2. Heat the oil and the 2 tablespoons margarine in a large skillet over medium-high heat. Add the onions, celery, and carrots, and cook, stirring often, until the onions are soft and translucent and the carrots are fork-tender, 10-12 minutes.

3. Meanwhile, crumble the matzo into a large bowl, add cold water to cover, and soak a few seconds, just until it is soft but not soggy. Drain the soaked matzo thoroughly, wipe the bowl dry, and return the matzo to the bowl.

4. Add the sautéed vegetables to the softened matzo. Stir in the parsley, chicken stock, eggs, 2 teaspoons salt, paprika, poultry seasoning, and 1/4 teaspoon pepper. Mix thoroughly, and add more salt and pepper to taste (see Note).

5. To prepare a stuffing casserole, transfer mixture to the prepared casserole dish, dot it lightly with the thin slivers of margarine, and bake, uncovered, on the center oven rack until set and golden brown, 40 to 50 minutes.

6. To prepare stuffing muffins, place about 1/2 cup stuffing mixture in each prepared muffin cup. Dot them lightly with thin slivers of margarine, and bake on the center oven rack until set and golden brown, 20 to 25 minutes. Run a knife around each muffin if necessary, and remove them from the cups. Serve hot.

Makes 8 to 10 servings.

Note: Before tasting any mixture containing raw eggs, microwave a tablespoon or so until the egg is cooked, 5 to 15 seconds; then taste.