Recipe by Maggie in Florida
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.
- 118.29 ml celery, chopped
- 236.59 ml onion, minced
- 118.29 ml coarsely chopped nuts (I use walnuts)
- 88.74 ml chicken fat (I use oil)
- 5 matzohs, broken in small pieces
- 2.46 ml salt
- 0.59 ml pepper
- 9.85 ml paprika
- 1 egg, beaten
- 236.59 ml chicken consomme
- 2 whole chickens, split in half (broilers)
- fat (oil)
Directions See How It's Made
- Preheat oven to 350 degrees.
- In a large skillet, saute' celery, onions and nuts in fat (oil) until onions are tender but not brown.
- Add matzoh pieces and brown slightly.
- In a small bowl, combine beaten egg with seasoning and consomme, and add to the matzoh mixture. Cook, stirring slightly for 2-3 minutes.
- Spread the stuffing in the bottom of a large greased baking dish.
- Place the chicken on top of the stuffing and brush with melted fat (oil).
- Sprinkle with salt and pepper.
- Place in oven and bake for 1 to 1 1/2 hours or until chicken is nicely browned and tender.
- Suggestion: 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.