Passover Mushroom Dressing

Published on June 18, 2020

Total Time:

1 hrs 35 mins

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• 2 cups matzo meal

• 1 tablespoon sugar

• 1 teaspoon salt

• 1 teaspoon ground black pepper, or to taste

• ¼ teaspoon poultry seasoning

• 2 cups chicken broth

• ½ cup canola oil

• 2 tablespoons canola oil

• 2 tablespoons butter or margarine

• 3 cups onion, chopped

• 2 bunches green onions, chopped

• 1 (8 ounce) package sliced fresh mushrooms

• ½ cup chopped celery

• 4 extra large eggs

• 1 ½ cups chicken broth

1. Preheat oven to 375 degrees F (190 degrees C). Stir together the matzo meal, sugar, salt, pepper, and poultry seasoning in a large mixing bowl; set aside.

2. Bring 2 cups of chicken broth to a boil in a small saucepan with 1/2 cup of canola oil. Stir into the matzo mixture until evenly moistened, then set aside to cool. Heat the remaining canola oil and the butter in a large cast-iron skillet over medium heat. Stir in the chopped onion and green onion, and cook until the onion softens and turns translucent, about 7 minutes. Stir in the mushrooms and celery, and cook until the celery begins to soften, about 10 minutes more.

3. Whisk together the remaining 1 1/2 cups of chicken stock with the eggs, and stir into the cooled matzo mixture. Fold in the cooked vegetables until evenly mixed, then pour the mixture back into the cast-iron skillet.

4. Bake in the preheated oven for 50 minutes until browned. Stir once during this time to ensure even cooking.

I Made It

Nutrition Facts (per serving)

472Calories32g Fat40g Carbs12g Protein

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Nutrition FactsServings Per Recipe6Calories472% Daily Value *Total Fat32g41%Saturated Fat5g27%Cholesterol154mg51%Sodium495mg22%Total Carbohydrate40g14%Dietary Fiber5g18%Total Sugars9gProtein12gVitamin C21mg106%Calcium107mg8%Iron4mg20%Potassium567mg12%

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