Incredible Matzo Farfel Stuffing Recipes

Steps:

• 1. Preheat oven to 375°F.
• 2. In a large pan over medium heat, melt the butter and sauté the onions and other vegetables. Sauté until the onions are nearly brown and the other vegetables are tender, should take 10-12 minutes.
• 3. Add matzo to pan with the other vegetables and toast it for 2 minutes. Add salt, pepper, garlic powder, & paprika.
• 4. Transfer the mixture to a large bowl. Stir in the broth and eggs.
• 5. Pour mixture into a greased 9x13 dish and bake uncovered for 45 minutes or until browned.

Steps:

• Preheat oven to 375 degrees. Melt fat in a medium skillet over medium-high heat. Add onion and celery; cook 8 minutes. Let cool. Whisk together eggs, broth, 1 1/4 cups hot water, spices, and salt. Stir in farfel and onion mixture. Spoon into 10 (1/2-cup) ramekins. Bake until set, 30 to 35 minutes.

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.

Steps:

• Preheat the oven to 350°F. place the farfel in a large bowl; at the chicken stock and let stand for 15 minutes.
• Meanwhile, melt the butter or margarine in a large skillet over medium high heat. Add the onion, celery, bell pepper, if desired, mushrooms, and parsley and sauté until onion is golden, about five minutes. Mix in the garlic and grated apple.
• Stir the sautéed mixture into the softened farfel and let cool. Add the eggs, ginger, salt, and pepper and mix until well combined. Spoon the mixture into a greased 9 x 13" casserole.
• Bake for 30 minutes; remove from the oven. Turn the dressing over with a spoon, breaking it up in order to brown the other side. Bake an additional 30 minutes or until golden brown.

Steps:

• Saute mushrooms in grape juice.
• add onion, celery, and suate until onions are softened. Add farfel. Combine seasing, eggs, & soup into farfel mixture. Add boiling water and set aside until liquid is absorbed. Place in a lightly greased pan. Bake at 350 for 30 minutes.

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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Generously grease a 9-inch square baking pan.
• Melt shortening in a skillet over medium heat. Add onions and celery and saute until soft, about 5 minutes. Add matzo farfel and toast lightly, about 2 minutes.
• Whisk water, chicken broth, eggs, paprika, salt, and pepper together in a bowl. Add to the matzo mixture and stir until well combined. Transfer to the prepared pan.
• Bake in the preheated oven until brown and firm, 35 to 45 minutes.