Matzo, Walnut and Mushroom Stuffing
Ready In: 28 mins
Serves: 8
Ingredients
- 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
Directions
- 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 #.
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