Passover Matzo Stuffing
Transform your Passover table with this savory and satisfying Passover Matzo Stuffing, the perfect side dish that's brimming with flavor and tradition! Made with softened matzo sheets, this recipe combines sautéed onions, celery, and carrots with fresh parsley and dill, delivering a colorful medley of textures and earthy aromas. A rich mixture of whisked eggs, vegetable stock, and a hint of paprika binds it all together, creating a moist yet lightly crisp dish after baking. Ideal for serving a crowd, this kosher-for-Passover recipe is easy to prepare and makes a comforting addition to any holiday spread. Whether you're looking for a classic accompaniment or a unique twist on stuffing, this matzo-based side won’t disappoint!
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Recipe Information
Ingredients
- 6 pieces matzo sheets
- 3 tablespoons olive oil
- 2 medium yellow onion
- 3 stalks celery
- 2 medium carrots
- 3 pieces garlic cloves
- 1 cup fresh parsley
- 0.25 cup fresh dill
- 4 large eggs
- 2.5 cups vegetable stock
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Break the matzo sheets into small pieces and place them in a large bowl. Cover with warm water and let them soak for 2-3 minutes until softened. Drain well, then set aside.
Heat the olive oil in a large skillet over medium heat. Dice the yellow onions, celery, and carrots, then sauté them in the skillet for 8-10 minutes, or until softened. Mince the garlic cloves and add them in the last minute of cooking.
Chop the fresh parsley and dill and stir them into the sautéed vegetable mixture. Remove from heat.
In a separate small bowl, whisk the eggs vigorously. Stir in the vegetable stock, kosher salt, black pepper, and paprika.
Combine the softened matzo with the sautéed vegetable mixture in the large bowl. Mix thoroughly until evenly combined. Pour the egg and stock mixture over the matzo and vegetable mixture, then toss gently to coat.
Transfer the mixture to the greased baking dish, spreading it out evenly. Cover the dish tightly with aluminum foil.
Bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and slightly crisp.
Remove from the oven and let cool for 5 minutes before serving. Garnish with extra parsley, if desired.
Nutrition Facts
Calories |
1748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2448 mg | 106% | |
| Total Carbohydrate | 213.6 g | 78% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 26.4 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 434 mg | 33% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2981 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
