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Ingredientes
- 2 c. Chicken broth, boiling
- 12 ounce Box matzo farfel
- 4 lrg Egg, beaten lightly
- 1/2 x Onion, minced
- 3 Tbsp. Chicken fat, or possibly margarine
- 1 lrg Carrot, minced fine
- 2 x Ribs celery, minced fine
- 4 c. Spinach leaves, minced, coarsely
- 1 tsp Kosher salt
- 1/4 tsp Pepper
Direcciones
- In a bowl stir together well the broth and the farfel. Let the mix stand for 5 min, and stir in the Large eggs gently. In a skillet, cook the onion in the chicken fat or possibly margarine over moderately high heat, stirring, till it is softened, add in the carrot and celery, and cook the mix, stirring for 5 min, or possibly till the carrot is crisp-tender. Stir in the spinach and cook the mix over moderate heat, stiring, till the liquid is evaporated, Stir the vegetable mix into the matzo farfel mix with the salt and the pepper and let the stuffing cold.. (The stuffing may be made 2 days in advance and kept covered and chilled.)
- Makes about 6 c..
- Serving Ideas : Use for turkey, brisket, cornish hens, chicken
- NOTES : After trying many stuffing recipes and trying many times to create my own, I found this one and love it. It is not only delicious, but it is colorful and looks pretty on the plate in a week of beige food.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 986g | |
| Calories 739 | |
| Calories from Fat 532 | 72% |
| Total Fat 59.07g | 74% |
| Saturated Fat 17.83g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 866mg | 289% |
| Sodium 3521mg | 147% |
| Potassium 1594mg | 46% |
| Total Carbs 19.77g | 5% |
| Dietary Fiber 7.7g | 26% |
| Sugars 8.32g | 6% |
| Protein 33.69g | 54% |
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