Name: Matzoh Vegetable Stuffing
Cook time: 30 minutes
Total time: 1 1/4 hour
Yield: Makes 8 servings (side dish)
Ingredients: 5 tablespoons olive oil, divided, plus more for greasing dish; 3/4 pound mixture of shitake and crimini mushrooms, stems trimmed (removed for shitakes) and sliced; 1 large onion (about 1 pound), chopped (about 2 cups); 2 medium fennel bulbs (about 1 1/2 pounds total), trimmed, cored and coarsely chopped; 2 celery ribs, cut crosswise into 1/4-inch slices; 8 unsalted plain or egg matzos, broken into roughly 1-inch pieces; 1/2 cup finely chopped flat leaf parsley; 4 large eggs, lightly beaten; A 2- to 2 1/2-quart shallow ovenproof baking dish

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Matzoh Vegetable StuffingChris Gentile, <em>Gourmet Live</em>

Matzoh can take many forms during the eight days of Passover: crushed into meal for baking or coating, topped whole with sauce and cheese for pizza, or fried with eggs for Matzoh brie. All can create Matzoh fatigue, but it can also be transformed into something a bit unexpected; that is, a riff on a holiday favorite: stuffing (minus the bread). Studded with meaty, browned mushrooms and translucent bits of celery and fennel, this is a delicious side dish perfect for soaking up gravy, or just as satisfying on its own.

Cooks' notes:

Stuffing can be assembled (but not baked) one day ahead. Keep chilled, covered, then bring to room temperature 30 minutes before baking.

Recipe notes

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Recipe notes

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