Ruth's Matzo Farfel Dressing
This is the most frequently requested dish at Ruth Pleatman's annual Seder dinners. Ruth says the inspiration for it came from combining many grandmothers' best recipes. It is so delicious that there's no need to stuff the dressing inside a turkey or chicken. It's versatile and can star as a vegetarian entree. Ruth often chops the onions, celery, green pepper, mushrooms, and parsley a day in advance to save time.
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 2 large eggs, beaten
- 1 medium apple, peeled and grated
- 1 large clove garlic, minced
- 2 tablespoons chopped fresh parsley
- 2 cups sliced mushrooms
- 1/4 cup chopped green bell pepper (optional)
- 1 cup chopped celery
- 1 cup chopped onion
- 8 ounces (2 sticks) butter or
- 1. Preheat the oven to 350Ã¸F. Place the farfel in a large bowl; add the chicken stock and let stand for 15 minutes.
2. Meanwhile, melt the butter or margarine in a large skillet over medium-high heat. Add the onion, celery, bell pepper, if desired, mushrooms, and parsley and saute until the onion is golden, about 5 minutes. Mix in the garlic and grated apple.
3. Stir the sauteed mixture into the softened farfel and let cool. Add the eggs, ginger, salt, and pepper and mix until well combined. Spoon the mixture onto a greased 9 x 13-inch casserole.
4. Bake for 30 minutes; remove from the oven. Turn the dressing over with a spoon, breaking it up in order to brown the other side. Bake an additional 30 minutes or until golden brown
Note: this recipe can be prepared in advance (including baking) and then frozen.
from LET MY PEOPLE EAT
by Zell Schulman (Macmillan; April 1998; $27.50/hardcover)