Passover Mushroom Dressing recipe
All Recipes Side Dish Stuffing and Dressing Recipes Mushroom Stuffing and Dressing
Ingredients
- 2 cups matzo meal 1 tablespoon sugar 1 teaspoon salt 1 teaspoon ground black pepper, or to taste ¼ teaspoon poultry seasoning 2 cups chicken broth ½ cup canola oil 2 tablespoons canola oil 2 tablespoons butter or margarine 3 cups onion, chopped 2 bunches green onions, chopped 1 (8 ounce) package sliced fresh mushrooms ½ cup chopped celery 4 extra large eggs 1 ½ cups chicken broth
Nutrition Info
- 471.8 caloriescarbohydrate: 39.6 gcholesterol: 154 mgfat: 31.7 gfiber: 5 gprotein: 11.8 gsaturatedFat: 5.4 gservingSize: -sodium: 494.9 mgsugar: 9 gtransFat: : -unsaturatedFat: : -
Directions Passover Mushroom Dressing
Directions
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Preheat oven to 375 degrees F (190 degrees C). Stir together the matzo meal, sugar, salt, pepper, and poultry seasoning in a large mixing bowl, set aside.
Bring 2 cups of chicken broth to a boil in a small saucepan with 1/2 cup of canola oil. Stir into the matzo mixture until evenly moistened, then set aside to cool. Heat the remaining canola oil and the butter in a large cast-iron skillet over medium heat. Stir in the chopped onion and green onion, and cook until the onion softens and turns translucent, about 7 minutes. Stir in the mushrooms and celery, and cook until the celery begins to soften, about 10 minutes more.
Whisk together the remaining 1 1/2 cups of chicken stock with the eggs, and stir into the cooled matzo mixture. Fold in the cooked vegetables until evenly mixed, then pour the mixture back into the cast-iron skillet.
Bake in the preheated oven for 50 minutes until browned. Stir once during this time to ensure even cooking.