Wednesday, November 26, 2008

Happy Thanksgiving Now Have Some Stuffing

Last year I posted my recipe for pareve pumpkin pie. This year it's stuffing. Ta die faw.

1 lb. box of matzoh or 1 large challah
1/2 cup pine nuts
1/2 cup shelled chestnuts, chopped
1/4 cup craisins or finely diced dried appricot
1/2 envelope onion soup mix (without MSG...I use ShopRite's)
1 large onion, diced
8 button mushrooms, washed and quartered
extra virgin olive oil
1 1/2 cups boiling water

If you're using the challah as a base, slice it and cube it and let it dry out on your counter for two days. The "emergency challah" that's been sitting in the back of your freezer is fine for this...freezer burnt works well because you want your base dried out, like croutons. If you're using the box of matzoh left over from Passover, put all the matzoh in a ziploc and crush it into inch-long shards.

Coat the bottom of a skillet with a little oil. Saute the onions and mushrooms for about five minutes in the oil, then put them in a bowl and set them aside. Add a little more oil and fill the skillet with either your matzoh or challah. Doesn't matter if the whole skillet fills up. On medium heat, keep turning the matzoh/challah over and over until all of it is browned. Remove the matzoh/challah from the oil and spoon into a baking pan (most of the oil will have been absorbed...what can I say, Thanksgiving is fattening). Mix in the mushrooms, onions, pine nuts, chestnuts, craisins and onion soup mix. Mix well. Pour the boiling water over the mixture and stir again. Cover with foil and bake at 350 for 1/2 hour.

When you are ready to make the turkey, you can either put this into the turkey cavity and then when the turkey is done, scoop it back into the baking pan and bake again for another 10 minutes. Or you can skip putting it into the cavity, roast the turkey, and then mix 1/2 cup of turkey gravy into the stuffing and bake for another 10-15 minutes. If the stuffing is too wet, leave the cover off. If it's too dry, add some more gravy.

BTW, regarding the chestnuts...Israeli stores sell Galil roasted chestnuts, already shelled, for a song. Highly recommended shortcut.

Delish dahling. Gobble gobble.

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