{"id":5826,"date":"2010-11-19T01:00:24","date_gmt":"2010-11-19T09:00:24","guid":{"rendered":"http:\/\/www.theweddingyentas.com\/?p=5826"},"modified":"2010-11-19T01:00:24","modified_gmt":"2010-11-19T09:00:24","slug":"friday-favorites-turkey-stuffed-with-matzo","status":"publish","type":"post","link":"https:\/\/archive.bryanfriedman.me\/yentas\/friday-favorites\/friday-favorites-turkey-stuffed-with-matzo","title":{"rendered":"Friday Favorites | Matzo Stuffed Turkey?!"},"content":{"rendered":"

Gobble gobble gobble! That means, “It’s almost Thanksgiving!” in Turkey Talk. The Yentas want to wish you a wonderful, happy holiday. We hope you get a whole<\/em> week off to eat, spend time with family, relax, eat, see some movies, cook, and did we say eat? <\/p>\n

So, while we’re thinking about eating, we thought we’d share a really fun Jewish recipe that can be incorporated into your Thanksgiving feast: Herby Matzo Stuffing! Yum. It’s like a 2-for-1 holiday meal.<\/p>\n

Matzo Stuffing:<\/strong>
\n2-3 matzos, broken into small pieces (we know you have some left over in the cupboards from Passover)
\n1\/2 cup chicken soup, stock, or water, heated
\n2 tbsp chicken fat or vegetable oil
\n1 large onion, finely chopped
\n1 celery stalk, finely chopped
\n3-4 tbsp chopped mixed fresh herbs
\n1 egg, lightly beaten<\/p>\n

Put the matzos into a large bowl and pour over the soup. Leave to stand until absorbed. Heat the fat or oil in a skillet over medium heat, add the onion and celery and cook for 5 minutes, or until soft and golden. Cool slightly and stir into the matzo mixture. Cool, then stir in the herbs and egg. Spoon the stuffing into the cavity of your turkey before cooking! <\/p>\n

\"matzo-stuffing\"<\/p>\n

Enjoy your Thanksgiving week! Check in for some good reading — we are contributing regular posts and features. No rest for the Yentas and we wouldn’t have it any other way!<\/p>\n

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