Passover Baked Chicken And Stuffing Recipes

Steps:

• Preheat oven to 350 degrees.
• In a large skillet, saute' celery, onions and nuts in fat (oil) until onions are tender but not brown.
• Add matzoh pieces and brown slightly.
• In a small bowl, combine beaten egg with seasoning and consomme, and add to the matzoh mixture. Cook, stirring slightly for 2-3 minutes.
• Spread the stuffing in the bottom of a large greased baking dish.
• Place the chicken on top of the stuffing and brush with melted fat (oil).
• Sprinkle with salt and pepper.
• Place in oven and bake for 1 to 1 1/2 hours or until chicken is nicely browned and tender.
• Suggestion: You can stuff the chickens if you wish and adjust the roasting time accordingly. If you do that, you can make extra stuffing and bake it following the original instructions.

Steps:

• Preheat oven to 350 degrees F.
• Chop chicken, season with salt, pepper and 1/2 teaspoons cinnamon, rubbing dry spices in thoroughly.
• In a skillet, brown chicken in oil over medium-high heat, adding honey as soon as the chicken hits the pan and starts sizzling! Toss to coat chicken. Remove as soon as chicken is cooked on all sides.
• Meanwhile, prepare stuffing according to package directions.
• Spread pie filling in a greased 8-in. x 8-in. square baking dish. Stir in 1 teaspoons cinnamon if not already included in pie filling. *Note: At this juncture, you may want to remove apples from their sauce and dice them up, then return. I find that though the apple flavor blends nicely, the whole apple slices frequently overpower the other components of the dish.
• Add chicken over the top of the pie filling, and then add the stuffing on top.
• Cover and bake for 25 minutes. Uncover; bake 5-8 minutes longer or just until top of stuffing browns just a bit and pie filling starts to bubble.

Steps:

• Crumble matzoh and soak in colander. Make sure that the matzoh is soft. Don't be afraid to use your hands to mix the matzoh.
• In the mean time saute onions,carrotts,& celery. I usually use olive oil to cover pan. Saute everything until onions,celery and carrotts show signs of carmelization. Remove from pan. Don't forget to salt and pepper to taste.
• Put chicken livers in and cover the pan with enough olive oil to saute livers. While livers are sauting cut them up in small pieces. Use salt and pepper to taste. When livers are sufficienty cooked add the onions, carrotts and celery. Add poulty seasoning to taste. I am somewhat heavy handed on the poultry seasoning. After all your going to add the matzoh next.
• Next add the drained matzoh. Mix everything togeter. Taste to see if it needs more salt or pepper. If you like your stuffing somewhat wet you can add some chicken stock to it.
• This really is delicious. Cook is separately. Serve with poultry.

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:

• 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.

Steps:

• Mix contents of stuffing mix pouch and the 1-2/3 cups water. Set aside.
• Place washed and dried chicken in a 2-quart casserole (or 13 x 9 inch baking dish). Sprinkle chicken with poultry seasoning, paprika, garlic powder, salt & pepper (for seasoning).
• Mix soup, sour cream and milk. Pour mixture evenly over chicken.
• Spoon stuffing mixture over the top, evenly.
• Dot the top with little pieces of butter.
• Bake at 375 degrees for 45 minutes, or until the chicken is cooked through and the juices run clear.
• YUM! :).

Steps:

• Preheat the oven to 400ºF.
• Remove the giblets from the chicken cavity. Warm 2 tablespoons of the oil in a small sauté pan over medium-high heat. Add the gizzard and heart and sear well on all sides. Add the liver and cook, turning as needed, for a few minutes longer. Transfer the giblets to a cutting board and chop finely.
• In a bowl, combine the matzo meal, 1/2 to 2/3 cup wine, the eggs, the walnuts, the currants, and the giblets. Add the remaining 2 tablespoons oil, season with salt and pepper, and mix well
• Spoon the stuffing into the chicken cavity loosely and sew or skewer closed. Reserve any extra stuffing. Rub the chicken liberally with oil and the lemon juice and sprinkle with salt and pepper. Place on a rack in a roasting​ pan.
• Roast the chicken, basting occasionally with the remaining wine and with the pan drippings, until the juices run clear when a thigh is pierced with a knife, about 1 1/2 hours. If you have stuffing that did not fit into the bird, put it in the roasting pan for the last 15 minutes of roasting, where it will cook and take on color.
• Transfer the chicken to a serving platter and let rest for about 10 minutes. Scoop out the stuffing into a serving bowl and carve the chicken.