Prep 10 mins
Cook 18 mins
I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here.
- 1 cup walnuts, coarsely chopped
- 1⁄4 cup unsalted margarine
- 8 lightly salted matzos, broken into bite-size pieces (6 cups)
- 2 onions, diced
- 1 cup carrot, diced
- 1 cup celery, thinly sliced
- 4 garlic cloves, minced
- 1 tablespoon fresh thyme leaves or 1 1⁄2 teaspoons dried thyme leaves
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 (10 ounce) package mushrooms, wiped clean and coarsely chopped
- 1⁄3 cup fresh parsley, chopped
- 3 large eggs, well beaten
- In large, nonstick skillet, over medium-high heat, toast walnuts, shaking often, until lightly golden and fragrant, about 4 minutes. Transfer to large bowl.
- Add 1 tablespoon of the margarine to skillet; when melted, add half of the matzo. Cook 2 to 3 minutes, stirring constantly, until matzo is lightly toasted; add to walnuts. Repeat with 1 tablespoon of the margarine and remaining matzo pieces.
- Wipe out skillet; add remaining margarine. Heat; add onions, carrots and celery; cook 5 minutes, until crisp-tender. Add garlic, thyme, salt and pepper; cook 1 minute. Add mushrooms; cook 4 minutes, until tender. Stir into matzo mixture. Let cool; stir in parsley and eggs. Stuff into Roast Capon recipe #.