1 hr 25 mins
Maggie in Florida's Note:
I got this recipe from my sister Sheila, who found it in a local newspaper over 45 years ago. It has been our traditional Passover meal even before our children were born, and everyone expects it now when they come to the Seder. It is delicious and simple. We double and even quadruple it, depending on how many people are expected.
My Private Note
Units: US | Metric
- 1/2 cup celery, chopped
- 1 cup onion, minced
- 1/2 cup coarsely chopped nuts (I use walnuts)
- 6 tablespoons chicken fat (I use oil)
- 5 matzohs, broken in small pieces
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons paprika
- 1 egg, beaten
- 1 cup chicken consomme
- 2 whole chickens, split in half (broilers)
- fat (oil)
- 1Preheat oven to 350 degrees.
- 2In a large skillet, saute' celery, onions and nuts in fat (oil) until onions are tender but not brown.
- 3Add matzoh pieces and brown slightly.
- 4In a small bowl, combine beaten egg with seasoning and consomme, and add to the matzoh mixture. Cook, stirring slightly for 2-3 minutes.
- 5Spread the stuffing in the bottom of a large greased baking dish.
- 6Place the chicken on top of the stuffing and brush with melted fat (oil).
- 7Sprinkle with salt and pepper.
- 8Place in oven and bake for 1 to 1 1/2 hours or until chicken is nicely browned and tender.
- 9Suggestion: You can stuff the chickens if you wish and adjust the roasting time accordingly. If you do that, you can make extra stuffing and bake it following the original instructions.
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Nutritional Facts for Passover Baked Chicken and Stuffing
Serving Size: 1 (468 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1270.3
- Calories from Fat 816
- Total Fat 90.7 g
- Saturated Fat 25.1 g
- Cholesterol 371.2 mg
- Sodium 722.2 mg
- Total Carbohydrate 26.0 g
- Dietary Fiber 2.5 g
- Sugars 2.1 g
- Protein 82.9 g