Need a quick make-ahead and forget about it side dish? We have you covered. This side has plenty of flavor and after a quick sauté session, you can freeze the dish and cross one off your list.
Freezing instructions: Cool completely before freezing. Wrap tightly with foil and keep frozen for up to 1 month. Thaw at room temperature before reheating, covered, at 350°F for 30 to 40 minutes. Uncover and cook 10 minutes more.
Matzo Farfel Stuffing
Servings
8 Servings
Ingredients
- 2 Spanish onions diced
- Extra virgin olive oil
- 8 ounces mushrooms sliced
- 6 garlic cloves minced
- 2 celery ribs thinly sliced
- 1 pound matzo farfel
- 2 cups chicken broth
- 1 cup chopped pitted dates or raisins
- 2 egg yolks
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 350°F. Grease a 9- x 13-inch casserole dish.
- Sauté onions in a large sauté pan lightly coated with evoo, over medium-high heat, until medium brown and very soft.
- Add mushrooms to the pan and a bit more evoo. Sauté mushrooms until browned and crispy on edges. Add celery and garlic to the pan and continue to cook for 3 to 5 minutes until celery begins to soften.
- Transfer vegetables to greased pan. Add matzo farfel, broth, dates, and egg yolks. Stir to combine. Season with salt and pepper. Cover with foil and bake at 350°F for 30 minutes. Uncover and bake 15 minutes more until lightly browned, or cool completely and freeze for up to 1 month.
My family doesn’t like mushrooms so I made it without mushrooms but it was bland and tasteless. Any suggestions for what to substitute instead of mushrooms?
The mushrooms do add a lot of flavor but with all the onions and garlic it should be enough. If you found it bland you may just need to add more seasoning, more salt or pepper or try your favorite spices.
Has anyone made this with gluten free matzo?
I think it would work well
I’ve made it with gluten free matzo farfel – comes out great!