PASSOVER--Vegetable Stuffing

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* Exported from MasterCook *

 

Vegetable Stuffing

 

Recipe By :Julie Stein, Birmingham, Alabama

Serving Size : 8 Preparation Time :0:25

Categories : April 2001 Passover

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup butter or margarine

1 large sweet onion -- diced

2 carrots -- grated

2 celery ribs -- diced

2 garlic cloves -- minced

3 cups crushed egg matzo

1 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon poultry seasoning -- (1/8 to 1/4)

2 large eggs -- lightly beaten

Garnish: parsley sprig

 

MELT butter in a large skillet over medium-high heat; add onion, carrot, celery,

and garlic, and sauté 5 to 6 minutes or until tender. Stir in matzo and next 3

ingredients; let cool.

 

ADD beaten eggs, stirring mixture until well blended.

 

SHAPE mixture into a 12-inch roll on a piece of heavy-duty aluminum foil. Fold

sides of foil loosely over roll; fold ends over, and crimp to seal. Place on a

15- x 10-inch jellyroll pan.

 

BAKE at 350° for 45 minutes. Unwrap and cut hot stuffing into 1/2-inch-thick

slices. Garnish, if desired. Serve immediately.

 

Source:

" Southern Living, April 2001 "

T(Bake Time):

" 0:45 "

 

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Per Serving (excluding unknown items): 236 Calories; 24g Fat (90.2% calories

from fat); 2g Protein; 4g Carbohydrate; 1g Dietary Fiber; 109mg Cholesterol;

530mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 4 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0