The Chanin–Platzer Family’s Matzoh Stuffing
Chief Financial and Operating Officer, the James Beard Foundation
This simple yet scrumptious stuffing recipe has been passed down through generations of Marilyn’s family. Made with crispy matzoh, it’s a fun spin on the traditional version. She makes it for her extended family each Thanksgiving and Passover, but it’s also great this time of year with summer mushrooms like chanterelles and served as a side dish with roast chicken and a bright salad.
- 2 sticks (1 cup) unsalted butter
- 4 medium onions, diced into 1/2-inch pieces
- 10 oz. mushrooms, sliced into 1/2-inch pieces
- One 1-pound box matzoh farfel (or plain matzoh broken into 1-inch pieces)
- Salt and pepper to taste
- 4 cups chicken broth
- 2 eggs, lightly beaten
Preheat oven to 375°F. In a large pan, melt the butter and sauté the onions. After 2 to 3 minutes, add the mushrooms. Continue sautéing until the onions are nearly brown and the mushrooms are tender, about 12 minutes.
Add matzoh to pan with the mushroom and onion mixture and toast, about 2 minutes. Add salt and pepper to taste.
Transfer the mixture to a large bowl. Stir in the chicken broth and eggs.
Pour mixture into a lightly greased 9 x 12-inch baking dish and transfer to oven. Bake uncovered for 45 minutes or until brown.