Favourite Stuffing (for Chicken/turkey)-Suitable for Passover
4 stars based on 2 reviews
max23's Story
This recipe has been handed down for generations in our family. I used to watch my grandmother make the stuffing and was the official 'taster' checking for seasoning, etc. I've never seen it written in any recipe book and it was one of those recipes Read More
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Ingredients
- 2 large onion. finely chopped
- 2 tbsp chicken fat (schmaltz)
- 2 or 3 (may need more) large eggs. beaten
- 4 tbsp (might need more) matza meal
- salt and pepper
Method
- Fry the chopped onions in the chicken schmaltz (or vegetarian alternative) until very dark brown and caramelised. Leave to cool. Beat the eggs and when onions have cooled stir into the beaten egg. Add salt and pepper. Add enough matzo meal until the mixture is thick (about the consistency of thick porridge). Place the stuffing into the cavity of the chicken or turkey. Pack in well and then roast. When the bird is thoroughly cooked, remove flesh and break open the carcass to release the stuffing. Cut stuffing into thick slices and serve with the roast chicken/turkey. NOTE: The volume of eggs and matzo meal required will vary depending on the size of the cavity of the chicken/turkey. Make enough mixture to completely fill the cavity.
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This stuffing makes a plain roast chicken extra special! The flavour of caramelised onions permeates the chicken while it roasts and makes your mouth water!