Source: Harriet Roth's Deliciously Healthy Jewish Cooking p. 83 Penguin Group, NY 1996 ISBN 0-525-9391-8

Yield: 14 servings

• 1 large onion, peeled and minced, (about 1 cup)
• 2 ribs celery, diced fine
• 2 tablespoons olive oil
• 2 cloves garlic, smashed and peeled, minced
• 7 cups matzo farfel
• (OR about 10 boards finely broken matzos)
• 1/4 teaspoon ground white pepper
• 1 tablespoon Hungarian paprika
• 1/2 cup egg substitute or 3 extra large egg whites
• 1/4 cup chopped Italian flat-leaf parsley
• 2 cups defatted sodium-reduced chicken broth *SEE NOTE

*NOTE: Use 3 cups broth if you like it moist.

1. Saute the onion and celery in the oil in a covered non-stick saute pan for 3 to 5 minutes. Remove the cover, add the garlic, and continue to saute until wilted and tender. (Do not brown.)

2. Add the matzo farfel and stir until lightly toasted.

3. Combine the seasonings, egg substitute, parsley and chicken broth in a bowl.

4. Add to the matzo mixture, mix, and use to stuff the bird under the skin and/or in the seasoned body cavity. Secure with toothpicks or metal skewers.

MY NOTE: I placed the stuffing in a greased casserole dish and baked it (covered with foil) at 325 degrees F for approximately 45 minutes. Uncovered it and continued baking until top was lightly browned.... I have made the mushroom and nut variations- both were delicious.

VARIATIONS:

Mushroom Stuffing: Saute 2 cups sliced fresh mushrooms with the onion. You may add 1 tsp of crushed dried thyme or 1 tbsp of chopped fresh thyme to this mixture.

Nut Stuffing: One cup coarsely chopped toasted walnuts and/or almonds may be added to the onion with the matzo farfel.

Fruit Stuffing: Ten, drained pitted chopped prunes or apricots; 2 cups peeled, cored and diced apples; 1/2 cup dark raisins may be added with the seasonings and broth.