Source: Gourmet Magazine, April 1992

Yield: 6 servings

• 2 cups chicken broth, boiling
• 12 ounce box matzo farfel
• 4 large egg, beaten lightly
• 1/2 onion, chopped
• 3 tablespoons chicken fat, or margarine
• 1 large carrot, chopped fine
• 2 ribs celery, chopped fine
• 4 cups spinach leaves, chopped, coarsely
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper

In a bowl stir together well the broth and the farfel. Let the mixture stand for 5 minutes, and stir in the eggs gently. In a skillet, cook the onion in the chicken fat or margarine over moderately high heat, stirring, until it is softened, add the carrot and celery, and cook the mixture, stirring for 5 minutes, or until the carrot is crisp-tender. Stir in the spinach and cook the mixture over moderate heat, stiring, until the liquid is evaporated, Stir the vegetable mixture into the matzo farfel mixture with the salt and the pepper and let the stuffing cool.. (The stuffing may be made 2 days in advance and kept covered and chilled.)

This stuffing gives tzimmes a good run for which is the best side dish with the turkey. I have cooked it both in the turkey and out and sometimes some in and some out. When I cook it out, I usually will baste it with some of the juices from the turkey.

Serving Ideas : Use for turkey, brisket, cornish hens, chicken