egg, can be omitted. i wait to see the consistency of the stuffi it
chicken stock, -kosher (if you like your stuffing somewhat wet. This is strictly up to your taste, so therefore no measured)
Serving Size: 1 (92) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 72 g61 %
Total Fat 8 g12 %
Saturated Fat 1.5 g7 %
Cholesterol 148.4 mg
Sodium 52.1 mg
Dietary Fiber 0.9 g3 %
Sugars 1.7 g6 %
Protein 7.4 g
Crumble matzoh and soak in colander. Make sure that the matzoh is soft. Don't be afraid to use your hands to mix the matzoh.
In the mean time saute onions,carrotts,& celery. I usually use olive oil to cover pan. Saute everything until onions,celery and carrotts show signs of carmelization. Remove from pan. Don't forget to salt and pepper to taste.
Put chicken livers in and cover the pan with enough olive oil to saute livers. While livers are sauting cut them up in small pieces. Use salt and pepper to taste. When livers are sufficienty cooked add the onions, carrotts and celery. Add poulty seasoning to taste. I am somewhat heavy handed on the poultry seasoning. After all your going to add the matzoh next.
Next add the drained matzoh. Mix everything togeter. Taste to see if it needs more salt or pepper. If you like your stuffing somewhat wet you can add some chicken stock to it.
This really is delicious. Cook is separately. Serve with poultry.