Ducks 'n a Row: Best Stuffing Recipe

13 November 2014

Best Stuffing Recipe

By Sinea Pies

turkey dressing, turkey stuffing, matzo stuffing #recipes

When I first was married, I had absolutely no idea that there were people in America who did not eat "traditional" Thanksgiving stuffing.

My mother had always made bread stuffing with great spices. Sometimes she would add oysters (not so traditional). When she did, she would also make a separate batch for family members who did not think oysters should go in a turkey!

Then I met my husband. His wonderful Jewish family always made their stuffing with matzo. Just the thought of it scared me. "Who’s messing with my Thanksgiving!?!" 

After all, Thanksgiving only comes once a year. My stuffing is important to me. But, we had just started dating and I wanted to make a good impression. He assured me that once I tried matzo stuffing, I'd never go back. I made up my mind to be brave. I was skeptical but he was RIGHT! Matzo stuffing has been my tradition ever since. That is how good it is!

I'll admit that matzo stuffing doesn't make a pretty picture when you first see it but the flavor...oh, the taste of it...makes it the Best Thanksgiving Stuffing Recipe ever.

What is MATZO?
So, what is matzo and where do you get it?
Matzo is a cracker-like replacement for bread. It comes in thin, crisp sheets with lines perforating it. Matzo, unleavened bread, is part of the Jewish tradition of not partaking of yeast-based products during Passover season.

Matzo is so delicious that many people eat it year-round. There are a number of companies that make matzo, Manischewitz being one of the most popular.
If you live in regions with larger Jewish populations, your grocery store may have a Kosher section where matzo can be found. If not, small specialty groceries may carry it or you can order it online.

Matzo Stuffing Recipe

2 boxes Matzo, plain, lightly salted
1 stick butter or margarine, melted
1 can chicken broth
1 large onion, finely grated
2 large eggs, lightly beaten
1 bunch celery, finely grated
turkey drippings

  • Preheat oven to 350 degrees (unless there is a turkey roasting in it)
  • Pour water into a blender about 2/3 full. 
  • Cut the celery into pieces about 4-6 inches long, place it in blender and grate until fine. Do the same with the onion.
  • Strain.
  • Melt stick of butter (or margarine) on the stove in a large skillet, medium heat.
  • Add the grated celery and onion.
  • Sprinkle poultry seasoning onto the butter mixture and blend with a spoon.
  • Break the Matzo into 1" to 2" pieces. Put it all in a 13 X 9 baking dish that has been sprayed with cooking spray.
  • Pour butter mixture over the matzo, mixing it through.
  • Open the cans of chicken broth and pour over the matzo. Mix again.
  • Beat the eggs slightly in a small bowl and add to the stuffing mixture.
  • Refrigerate till 45 minutes before dinner. 
  • Bake the stuffing for approximately 30-45 minutes. 
When it's time to remove the turkey from the oven, pour the drippings in a saucepan to make gravy. Save 1-2 cups of the drippings and pour over your stuffing. You may want to return it to the oven for a few minutes under the broiler to crisp the top. If you do, WATCH IT. You don't want burnt stuffing.

Serve the stuffing alongside slices of roasted turkey, creamy mashed potatoes, baked yam, peas and cranberry sauce. Place the gravy boat close by. Matzo stuffing tastes even better with gravy!
Good Yontiff! (That's "Happy Holiday" in Yiddish.)

Interested in learning more about Jewish recipes? 
Read: Kosher Dairy Main Dishes

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