This stuffing is a change of pace for me. It was borne of an overabundance of matzo in my husband’s pantry, because one of the things we have in common is the habit of stocking up on clearance food items we might possibly have a use for at some point in the undetermined future. We never did use all that matzo up, and I’m sad to say that a great quantity of it ended up in the Bangor city transfer station, quite past its expiration date and virtually untouched. It did make a great crispy breading for chicken, however, and this stuffing was pretty awesome, too.
It’s at the same time more traditional (using Bell’s Seasoning) and a little out of the ordinary (using matzo) which sort of defines my relationship with Ian in many ways, too, which is perhaps why I’m terribly fond of the recipe even though it’s not my BEST EVER stuffing recipe.
Savory Matzo Stuffing
- 1 large onion, chopped
- 2 Gala apples, peeled, cored, and chopped
- 3 stalks celery, chopped
- 1/2 cup vegetable oil
- 2 large eggs, beaten
- 1 tablespoon ground cinnamon
- 2 teaspoon Bell’s Seasoning (or other poultry seasoning blend)
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- 1 box matzo, crushed
- 2 cups chicken broth
In a saute pan, soften celery and onion in vegetable oil. Add cinnamon, Bell’s Seasoning, garlic powder and red pepper flakes and combine well. Add chicken broth to mixture and allow to cool. In a large bowl, combine matzo, apples and egg. When broth and vegetable mixture has cooled, combine with matzo mixture and bake in a casserole dish alongside your Thanksgiving turkey for approximately 30 minutes, or inside the turkey as usual.