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Matzo Stuffing: A Jewish Twist on Thanksgiving

November 21, 2010

My childhood Thanksgivings did not simply mean the traditional turkey and pumpkin pie in my family. My mother always gave the all-American holiday a Jewish twist by making matzo stuffing to go with the bird.

Matzo is an unleavened bread (like a cracker) traditionally eaten during the Jewish holiday of Passover. However, most grocery stores carry matzo year-round. And since my mom always had some in the cupboard, matzo stuffing was always a turkey staple in our family.

Matzo Stuffing

1 package of matzo (any variety)

1 cup chopped brown or yellow onion

1 cup chopped celery

4 Tbsp. butter

1 Tbsp. chopped thyme

1 tsp. poultry seasoning

2 Tbsp. chopped parsley

2 cups chicken stock/broth (use low-sodium)

Salt and Pepper to taste

Preheat the oven to 425-degrees.

Melt butter in a large skillet. Add chopped celery and onion, and sauté until the vegetables are soft and translucent. Add chopped thyme, parsley, poultry seasoning, salt and pepper.

In the meantime, break the matzo into small cracker sizes and place into a large bowl. Once the veggies are done, transfer them into the bowl with the broken matzo. Stir lightly.

Add the chicken broth to the veggie and matzo mixture and gently stir all ingredients together. Sample the mixture to make sure all the ingredients are seasoned just right. You may want to add some additional salt and pepper, depending on taste.

Transfer mixture into an oiled casserole dish. Cover and bake for 30 minutes. About 20 minutes into cooking, remove the cover. This will help crisp up the top layer of matzo. The matzo stuffing is delicious with some turkey gravy drizzled on the top.

This recipe is very traditional. You can give it a twist by chopping some apples and sautéing them with the onions and celery. You can also add sausage for a meaty twist, or dried cranberries. Stuffing can be made in advance and kept in the fridge until Turkey Day.

Matzo Stuffing

The broken pieces of matzo should look like this in the bowl.

I highly suggest enlisting an assistant to help with the breaking of the matzo.

Add the cooked veggies and seasonings to the matzo.

Matzo stuffing plated with one of my favorite sides, Brussels sprouts with pancetta

Featured on November 23, 2010

9 Comments leave one →
  1. November 21, 2010 4:23 pm

    I can’t wait to eat this on Thanksgiving! I wait for this year-round.

  2. November 23, 2010 5:41 am

    look yummy!!

  3. November 23, 2010 3:49 pm

    This reciepe is new to me, so will give it a shot sice it looks so delish


  4. November 23, 2010 8:29 pm

    Hmmmm, I think I’ll try it 😉

  5. Bobo J permalink
    November 21, 2012 7:06 am

    This kind of stuffing tastes horrid. Dry and awful. I have had it.

  6. Curls permalink
    November 19, 2018 1:30 pm

    We lost our family recipe. I’ll try out these proportions! A bunch call for egg and I don’t think ours used to use egg either.

  7. cheryl permalink
    April 9, 2019 1:32 pm

    how many days can it be kept in the fridge

    • Constance E Rappaport permalink
      April 7, 2020 1:14 pm

      Looks good I’m going to try tommorow for Passover 2020..since it’s Covid 19,and I cannot get other traditional..foods….

  8. April 14, 2020 5:51 pm

    This is perfect during passover!! Thank you.

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