Savory Matzoh Stuffing with Chicken Livers
This delectable Savory Matzoh Stuffing is a traditional Passover side dish, perfected with the rich flavors of sautéed vegetables and savory chicken livers. While it shines during the Passover holiday, its deliciousness makes it a year-round favorite. The combination of matzoh, fresh vegetables, and aromatic poultry seasoning creates a satisfying stuffing that's perfect for turkey or chicken. With its delightful texture and taste, this stuffing adds a special touch to any festive meal. Please note, it's not particularly low in fat or carbs, but the flavors are certainly worth it!
12
Servings
283
Calories
9
Ingredients
Ingredients
Matzoh boards
8 (Crumble into small pieces and soak until soft.)
Celery
3 ribs (Slice thinly.)
Onions
2 medium (Chop finely.)
Carrots
3 to 5 (Chop into small pieces.)
Poultry seasoning
2 to 4 tablespoons (To taste.)
Olive oil
5 tablespoons (For sautéing vegetables and livers.)
Chicken liver
1 lb (Clean and trim as needed.)
Egg
1 (Optional. Beat before adding.)
Chicken stock
As needed (Use to adjust moisture.)
Instructions
1
Crumble the matzoh boards into small pieces and place them in a colander to soak. Ensure they are soft, and feel free to use your hands to mix them gently.
2
In a large skillet, heat olive oil over medium heat. Add the chopped onions, sliced celery, and chopped carrots. Sauté the vegetables, stirring occasionally, until they are softened and starting to caramelize. Season with salt and pepper to taste, then remove from the pan and set aside.
3
In the same skillet, add more olive oil if necessary and increase the heat. Add the chicken livers, seasoning with salt and pepper. Cook until the livers are browned and fully cooked, breaking them into small pieces with a spatula as they cook.
4
Once the livers are fully cooked, return the sautéed onions, celery, and carrots to the skillet. Add the poultry seasoning and mix to combine thoroughly.
5
Stir in the soaked and drained matzoh pieces, mixing everything together until well combined. Taste and adjust seasoning with more salt, pepper, or poultry seasoning as needed. If you prefer a moister stuffing, add chicken stock gradually until you achieve the desired consistency.
6
Transfer the stuffing to a baking dish and bake separately from the turkey until heated through and golden brown on top. Serve alongside your poultry for a flavorful pairing.
Nutrition Information
20g
Fat
15g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Matzoh Stuffing with Chicken Livers?
It is a traditional Passover side dish featuring matzoh, sautéed vegetables, and savory chicken livers.
Is this recipe suitable for Passover?
Yes, the recipe is categorized as Kosher and is specifically designed for the Passover holiday.
How many servings does this recipe provide?
This recipe yields approximately 12 servings.
Can I eat this stuffing outside of the Passover holiday?
Yes, while it is a traditional Passover dish, its flavor makes it a popular side dish year-round.
What are the primary ingredients?
The main ingredients include 8 matzoh boards, celery, onions, carrots, poultry seasoning, olive oil, and 1 lb of chicken liver.
How should I prepare the matzoh?
Crumble the matzoh boards into small pieces and soak them in a colander until they are soft.
How do I cook the vegetables?
Sauté the chopped onions, sliced celery, and chopped carrots in olive oil until softened and starting to caramelize.
What is the procedure for the chicken livers?
Cook the chicken livers in a skillet until browned and fully cooked, breaking them into small pieces as they cook.
Is there an optional ingredient in this recipe?
Yes, one beaten egg is listed as an optional ingredient.
How do I ensure the stuffing is moist?
You can gradually add chicken stock to the mixture until you achieve your desired consistency.
How is the stuffing finished?
Transfer the mixture to a baking dish and bake separately from the poultry until heated through and golden on top.
How many calories are in a serving?
There are 283 calories per serving.
What is the fat content per serving?
Each serving contains approximately 20g of fat.
How many carbohydrates are in a serving?
Each serving contains 15g of carbohydrates.
What is the protein content per serving?
There is 12.5g of protein per serving.
What kind of oil should I use?
The recipe calls for 5 tablespoons of olive oil for sautéing.
How much poultry seasoning is needed?
Use 2 to 4 tablespoons of poultry seasoning, depending on your taste preferences.
How many matzoh boards are used?
The recipe requires 8 matzoh boards.
What is the quantity of chicken livers required?
You will need 1 lb of chicken liver, cleaned and trimmed.
How many carrots should I add?
The recipe suggests using between 3 and 5 carrots.
How many celery ribs are needed?
The recipe calls for 3 thinly sliced celery ribs.
What size onions are best?
Use 2 medium-sized onions, finely chopped.
Can I bake the stuffing inside the turkey?
The instructions recommend baking the stuffing separately in its own dish for the best results.
Is this recipe low-carb?
No, it is noted that the recipe is not particularly low in fat or carbohydrates.
Do I need to season the vegetables?
Yes, season the vegetables with salt and pepper to taste while sautéing.
How do I handle the matzoh after soaking?
Drain the matzoh before stirring it into the skillet with the other ingredients.
What texture should the chicken livers have?
They should be browned, fully cooked, and broken into small pieces.
What flavor profile does this dish have?
It has a savory profile enriched by aromatic poultry seasoning and sautéed vegetables.
Is the chicken stock measurement exact?
No, chicken stock should be added as needed to adjust the moisture level.
What is the final visual indicator of doneness?
The final stuffing should be golden brown on top after baking.