Passover Stuffing

Submitted by United Church of God on Tue, 2011-03-29 11:37
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Description

a hearty and delicious vegetable "stuffing", perfect for chicken or Cornish game hens.

Summary

Yield
Servings
Source

Dale Smith, Salem, Illinois

Prep time30 minutes

Ingredients

1⁄2Cupalmonds (slivered, blanched)
1⁄2Cupcelery (chopped)
1⁄4Cupolive oil
1⁄2Cupchicken stock
1Tablespoonparsley (chopped)
1⁄4Teaspoonsage
1Pinchblack pepper
1⁄3Cupcurrants
1Cuponions (chopped)
1⁄2Cupcarrots (finely grated)
1Cuppotatoes (grated)
1Cupwhole-wheat flour
3⁄4Teaspoonthyme
1⁄4Teaspoonsalt
1 egg (lightly beaten)

Instructions

Spead almonds in a single layer in a shallow pan. Place in cold oven. Toast at 350 degrees for 5-10 minutes, stirring occasionally, until lightly toasted. Remove from pan to cool. Saute onions, celery, and carrots in olive oil in a medium skillet over medium heat until softened, 5-10 minutes. Remove from heat. Stir in potatoes and chicken broth. Meanwhile, combine flour with seasonings and stir into vegetable mixture along with the egg, currants, and almonds. Makes enough stuffing for one 4 1/2 lb. chicken or four Cornish game hens.

Notes

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