Yakityak's Long-lost Passover Turkey Stuffing Recipe
7 matzahs finely broken into pieces
1 & 1/3 cups vegetable stock, chicken stock or water
1/2 lb. chopped mushrooms
3 stalks of celery, diced
1 small onion, chopped
3 cloves of garlic, minced
1/2 cup of toasted slivered almonds (untoasted in a pinch is ok)
1 medium tomato, chopped
1/4 cup white wine
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. onion powder
1/2 tsp. smoky paprika (optional)
1 peeled and boiled Idaho potato
2 green onions, diced
a dash of celery seed if you've got it
1 & 1/2 tsp kosher salt or to taste
- Preheat the oven to 350 F
- Boil the potato for 20 - 25 minutes. Let it cool, and you can take the skin off with your fingers.
- In a large bowl, combine the matzah and 1 cup of the water/stock and set it aside (it is enough water - don't add more!)
- In a skillet, saute the mushrooms, celery, onion and garlic in the remaining 1/3 cup of water/stock for 7 - 8 minutes
- Add the sauted vegetables to the bowl with the matzah along with the chopped tomato, green onion, almonds, spices and wine. (How much salt depends a little bit on whether you used stock or water to saute the vegetables.) Mix.
- Break the potato up into big chunks and mush into the stuffing. Ultimately the potato chunks shouldn't be bigger than a cubic inch and ought to be well distributed.
- Stuff as much of the stuffing into the body cavity of a well washed turkey as possible, and bake with the turkey. Place the remaining stuffing into a small casserole dish and bake for the last 30 - 35 minutes.
- After both stuffings are done, remove the stuffing from the turkey and mix together with the stuffing from the casserole dish to blend the turkey flavor throughout the stuffing.
- I have found over the years that this stuffing tastes great with gluten free matzah. Even though nobody in our family is gluten-free, people like that version so much that I go ahead and buy a box of gluten-free matzah just to make this stuffing.
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