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Mushroom Dressing for Passover

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PREP TIME
30 min
COOKING TIME
65 min
TOTAL TIME
95 min
SERVINGS
6 servings
Dinner Jewish
Mushroom Dressing for Passover
Ingredients
  • 2 cups matzo meal
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper, or to taste
  • 1/4 teaspoon poultry seasoning
  • 2 cups chicken broth
  • 1/2 cup canola oil
  • 2 tablespoons canola oil
  • 2 tablespoons butter or margarine
  • 3 cups onion, chopped
  • 2 bunches green onions, chopped
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1/2 cup chopped celery
  • 4 extra large eggs
  • 1 1/2 cups chicken broth
Instructions
1
Preheat your oven to 375 degrees Fahrenheit, or 190 degrees Celsius. In a large mixing container, combine the matzo meal, sugar, salt, pepper, and poultry seasoning; put it aside for now.
2
In a small saucepan, bring 2 cups of chicken broth to a rolling boil with 1/2 cup of canola oil. Stir the mixture into the matzo meal until it's evenly moistened, then let it cool down.
3
In a large cast-iron skillet, heat the remaining 1/2 cup of canola oil and the butter over medium heat. Add the chopped onion and green onion, and cook until they soften and turn translucent, approximately 7 minutes. Add the mushrooms and celery, and cook for an additional 10 minutes or until the celery starts to soften.
4
In a separate bowl, whisk together the remaining 1 1/2 cups of chicken stock with the eggs. Stir this mixture into the cooled matzo meal, then fold in the cooked vegetables until they're evenly combined. Pour this mixture back into the cast-iron skillet.
5
Bake the mixture in your preheated oven for 50 minutes, or until it's nicely browned. During this time, stir the mixture once to ensure everything is cooked evenly.