Passover mushroom dressing is a delicious and savory side dish that can be easily prepared using a variety of ingredients. It is a perfect dish for the Passover holiday as it is free of leavening agents, making it compliant with the dietary restrictions of the holiday. Whether you are looking for a simple and quick recipe or something more elaborate, there are many options available to suit your needs. With the right ingredients and a little bit of time, you can create a flavorful and satisfying mushroom dressing that will be a hit at your Passover table.
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PASSOVER MUSHROOM DRESSING
Southern dressing for Pesach made with matzo meal. Recipe can be tweaked to suit your taste. My family likes browned dressing with lots of pepper, but you can cook for less time at a lower temp to get dressing that is more moist with no 'crunch'. Also use any combination of mushrooms; you can also add more if you really like mushrooms.
Provided by JBLEVY
Categories Side Dish Stuffing and Dressing Recipes Mushroom Stuffing and Dressing
Time 1h35m
Yield 6
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 471.8 calories, Carbohydrate 39.6 g, Cholesterol 154 mg, Fat 31.7 g, Fiber 5 g, Protein 11.8 g, SaturatedFat 5.4 g, Sodium 494.9 mg, Sugar 9 g
PASSOVER STUFFING WITH NUTS AND MUSHROOMS
I was looking for an interesting stuffing recipe and decided to give this one a try. Unfortunately I have never been able to find chestnuts at Passover time so I substitute walnuts. I was shocked at how much everyone loved this dish so I continue to make it every year. I found the recipe at www.jewish-food.org/. Credit is give to Sean McCormick ([email protected]). I have always made this in a separate pan so the vegetarians at the table can enjoy it.
Provided by TSUalum93
Categories European
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cook onion and celery in margarine in medium-size skillet, covered, over medium heat until tender, 8-10 minutes. Scrape into bowl.
- Soak matzohs in water to cover 3-5 minutes. Drain; squeeze dry. Add to bowl.
- Add nuts, mushrooms, thyme, rosemary, sage, parsley, salt, pepper and eggs.
- Stuff 12-14 pound turkey; roast as you ordinarily would. Or bake stuffing in greased shallow 2-quart oven-proof casserole in preheated moderate oven (350'F) for 45 minutes.
Nutrition Facts : Calories 117.6, Fat 6.8, SaturatedFat 1.3, Cholesterol 35.2, Sodium 288.4, Carbohydrate 11.8, Fiber 1.2, Sugar 1.8, Protein 2.9
PASSOVER MATZO STUFFING
I've never been able to find a matzo stuffing my family enjoyed so I decided to omit the Ritz crackers and cornbread from my Thanksgiving stuffing, Recipe #78109, and replace them with matzo. The result was delicious and tastes exactly like the original recipe.
Provided by dojemi
Categories Low Cholesterol
Time 50m
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Crush matzah.
- Saute' onions in oil till transparent.
- Add carrots and apples and cook till the are softened.
- Add remaining ingredients.
- Mix together and taste for seasoning.
- If too dry you can moisten with a bit more broth or water.
- Stuff turkey loosely.
- Any leftover stuffing can be cooked along-side turkey in foil or in a casserole dish.
- When basting turkey, add some of the juices to any stuffing cooked outside the bird.
Nutrition Facts : Calories 144, Fat 0.7, SaturatedFat 0.1, Sodium 120.6, Carbohydrate 30.3, Fiber 1.8, Sugar 3.6, Protein 4
MATZOH VEGETABLE STUFFING
Stuffing, minus the bread. This one is studded with plenty of browned mushrooms and sweet fennel.
Provided by Melissa Roberts
Categories Egg Mushroom Side Bake Sauté Passover Thanksgiving Dinner Fennel Gourmet Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings (side dish)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F with rack in middle.
- Heat 3 tablespoons oil in a large heavy skillet over medium-high heat until oil shimmers. Sauté mushrooms with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper until the liquid they give off has evaporated and mushrooms are browned, about 10 minutes. Transfer to a large bowl.
- Add remaining oil to skillet, reduce heat to medium, and cook onion, fennel, and celery with 1/2 teaspoon salt and 1/4 teaspoon pepper until softened and golden, about 15 minutes. Transfer to bowl with mushrooms.
- Grease baking dish with olive oil. Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes. For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more.
- Rinse Matzoh in a colander under hot running water until just softened, 15 to 30 seconds. Drain well. Add to vegetables with eggs, parsley, 3/4 teaspoon salt, 1/2 teaspoon pepper and stir gently until combined. Grease baking dish with olive oil. Spoon mixture evenly into dish, cover with foil and bake until set, 25 to 30 minutes. For a top with some crisp and browned edges, uncover and continue to bake about 5 minutes more.
PASSOVER MATZO FARFEL STUFFING RECIPE - (3.3/5)
Provided by darylsueb
Number Of Ingredients 8
Steps:
- Saute all of the vegetables in oil. Combine farfel and soup and stir. Add eggs. Stir. Add all other ingredients. Place in a 13 X 11" Pammed pan. Cook for 1 hour, uncovered.
Tips:
- Use a variety of mushrooms. This will give your dressing a more complex flavor and texture. Some good options include cremini, shiitake, and oyster mushrooms.
- Sauté the mushrooms before adding them to the dressing. This will help to brown them and bring out their flavor.
- Use a flavorful broth. This will help to add depth to the dressing. Some good options include chicken broth, vegetable broth, or mushroom broth.
- Add some herbs and spices to the dressing. This will help to give it a more complex flavor. Some good options include thyme, rosemary, sage, and garlic powder.
- Let the dressing sit for a while before serving. This will allow the flavors to meld together.
Conclusion:
Mushroom dressing is a delicious and versatile dish that can be served with a variety of main courses. It is also a great way to use up leftover mushrooms.
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