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.
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.