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1.
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Saute/fry the onion and celery in the oil in a covered non-stick saute/fry pan for 3 to 5 min.
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Remove the cover, add in the garlic, and continue to saute/fry till wilted and tender.
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(Don't brown.)
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2.
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Add in the matzo farfel and stir till lightly toasted.
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3.
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Combine the seasonings, egg substitute, parsley and chicken broth in a bowl.
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4.
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Add in to the matzo mix, mix, and use to stuff the bird under the skin and/or possibly in the seasoned body cavity.
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Secure with toothpicks or possibly metal skewers.
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Linda's note: I made this recipe in a greased casserole dish and baked it
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(covered with foil) at 325 degrees F for approximately 45 min.
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Uncovered it and continued baking till top was lightly browned....
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I have made the mushroom and nut variations- both were delicious.
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VARIATIONS:Mushroom Stuffing: Saute/fry 2 c. sliced fresh mushrooms with the onion.
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You may add in 1 tsp of crushed dry thyme or possibly 1 tbsp of minced fresh thyme to this mix.
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Nut Stuffing: One c. coarsely minced toasted walnuts and/or possibly almonds may be added to the onion with the matzo farfel.
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Fruit Stuffing: Ten, liquid removed pitted minced prunes or possibly apricots; 2 c. peeled, cored and diced apples; 1/2 c. dark raisins may be added with the seasonings and broth.
