Passover Baked Chicken And Stuffing Recipe

Name: Passover Baked Chicken And Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup celery, chopped; 1 cup onion, minced; 1/2 cup coarsely chopped nuts (I use walnuts); 6 tablespoons chicken fat (I use oil); 5 matzohs, broken in small pieces; 1/2 teaspoon salt; 1/8 teaspoon pepper; 2 teaspoons paprika; 1 egg, beaten; 1 cup chicken consomme; 2 whole chickens, split in half (broilers); fat (oil)

Servings: persons

1/2 cup celery, chopped
1 cup onion, minced
1/2 cup coarsely chopped nuts (I use walnuts)
6 tablespoons chicken fat (I use oil)
5 matzohs, broken in small pieces
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons paprika
1 egg, beaten
1 cup chicken consomme
2 whole chickens, split in half (broilers)
fat (oil)

1
Preheat oven to 350 degrees.
2
In a large skillet, saute' celery, onions and nuts in fat (oil) until onions are tender but not brown.
3
Add matzoh pieces and brown slightly.
4
In a small bowl, combine beaten egg with seasoning and consomme, and add to the matzoh mixture. Cook, stirring slightly for 2-3 minutes.
5
Spread the stuffing in the bottom of a large greased baking dish.
6
Place the chicken on top of the stuffing and brush with melted fat (oil).
7
Sprinkle with salt and pepper.
8
Place in oven and bake for 1 to 1 1/2 hours or until chicken is nicely browned and tender.
9
Suggestion: You can stuff the chickens if you wish and adjust the roasting time accordingly. If you do that, you can make extra stuffing and bake it following the original instructions.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup celery, chopped, 1 cup onion, minced, 1/2 cup coarsely chopped nuts (I use walnuts), 6 tablespoons chicken fat (I use oil), and more.

Yes, Passover Baked Chicken And Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Passover Baked Chicken And Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions