This is a recipe I have made for years, and never thought to put it on the blog. This weekend for Passover we made it again, and it occurred to me that I should post it. This is easy and very quick, and it’s always everyone’s favorite.
Ingredients:
1 box matzo, in crumbles
1/2 stick salted butter
1 onion, diced
6-8 stalks celery, diced
Salt and pepper
1 tsp poultry seasoning
2-3 cups chicken broth
Directions:
1. Preheat oven to 350.
2. In a large pot, melt butter over medium heat. Add in veggies and seasoning and cook until the veggies soften.
3. Remove from heat and add in matzo and 2 cups broth. Stir well.
4. You want the matzo to be fully moistened and wet, but all the liquid is absorbed. If you need more liquid add the remaining cup of broth in parts.
5. You want the stuffing to be overly salty and seasoned before baking, as it will lose flavor in the oven.
6. Bake for 30 minutes in a 9x13 pan or until stuffing is moist and fluffy. If the top browns before the liquid cooks out, cover the stuffing with foil.
