Matzo Stuffing

Makes 10-12 servings

Melissa Hajjar

ingredients

1
Chop onion and slice celery in food processor or by hand.
2
Melt chicken fat in frying pan. Add onion and celery and saute, stirring frequently until soft - about 5 minutes.
3
In a separate bowl, combine matzo farfel and chicken broth. Add vegetables. Then stir in eggs beaten together with water. Add salt, if desired/needed (if broth is salted a little, no additional salt need be added).
4
Grease a 9X13 inch pan generously with chicken fat. Spread stuffing in pan and top stuffing generously with chicken fat.
5
Bake at 325° until top is golden and edges begin to shrink from sides of the pan, about 2 hours.
6
Note from Grandma:
7
“The stuffing can be made ahead of time and reheated.”
8
For 15-18
9
2 large onions
10
6 stalks celery
11
1 cup chicken fat
12
2 1/4 cups chicken broth
13
3 eggs
14
1/4 + 1/8 cup water
15
4+ tablespoons parsley