Matzo meal-based Pesach dressing from the South. You can adjust the recipe to your preferences. Although my family prefers browned dressing with lots of pepper, you may simmer dressing for shorter periods of time at a lower temperature to produce a more moist dressing with no “crunch.” Use any combination of mushrooms you like, and if you like mushrooms a lot, add more.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- Bake in the preheated oven for 50 minutes until browned. Stir once during this time to ensure even cooking.
Nutrition Facts
| Calories | 472 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 154 mg |
| Dietary Fiber | 5 g |
| Protein | 12 g |
| Saturated Fat | 5 g |
| Sodium | 495 mg |
| Sugars | 9 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
This is my recipe but I can’t figure out how to edit it so I am leaving my current changes in this note. – replaced all oil and butter with schmaltz – replaced 1 cup of matzoh meal with 1 cup of matzoh farfel (helps to make it less dense) – increased celery to 1 1/2 cups – probably used at least 1 1/2 – 2 teaspoons of black pepper
The flavor was great and it baked up beautifully, once the dressing oooled it was very dense. I added one chopped carrot and extra crimini and shiitake mushrooms.