Passover Stuffing
By
Dale Smith, Salem, Illinois
A hearty and delicious vegetable "stuffing", perfect for chicken or Cornish game hens.
Preparation time
30 minutes
Cooking time
0 minutes
Total time
30 minutes
Yield
4 Servings
Ingredients
1⁄2 cup almonds (slivered, blanched) 1⁄2 cup celery (chopped) 1⁄4 cup olive oil 1⁄2 cup chicken stock 1 tablespoon parsley (chopped) 1⁄4 teaspoon sage 1 pinch black pepper 1⁄3 cup currants 1 cup onions (chopped) 1⁄2 cup carrots (finely grated) 1 cup potatoes (grated) 1 cup whole-wheat flour 3⁄4 teaspoon thyme 1⁄4 teaspoon salt 1 egg (lightly beaten)Instructions
Spread 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.
Recipe Type(s)
