Passover Stuffing with Chestnuts and Mushroom

Passover Stuffing with Chestnuts and Mushroom Recipe from Israel

Region / culture: Israel | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 6-8

Introduction

Passover Stuffing with Chestnuts and Mushroom is a delicious and savory dish that is perfect for the Passover holiday. This recipe combines the earthy flavors of chestnuts and mushrooms with aromatic herbs to create a flavorful and satisfying stuffing.

History

Passover Stuffing with Chestnuts and Mushroom is a traditional dish that has been enjoyed by Jewish families for generations during the Passover holiday. The combination of chestnuts and mushrooms in a savory stuffing is a popular choice for those looking for a delicious and hearty side dish to accompany their Passover meal.

Ingredients

2 cups chopped onion
2 cups celery, coarsely chopped
6 tbsp margarine
4 matzoh crackers
2 cups cooked chestnuts, chopped
2 cups thinly sliced mushrooms
2 tsp fresh thyme
2 tsp fresh rosemary
2 tsp fresh sage
0.5 cup chopped parsley
1 tsp salt
0.25 tsp pepper
2 eggs, well beaten

How to prepare

Cook the onion and celery in margarine in a medium-sized skillet, covered, over medium heat until tender, for 8–10 minutes.
Scrape the mixture into a bowl.
Soak the matzohs in enough water to cover them for 3–5 minutes.
Drain the matzohs and squeeze them dry.
Add the matzohs to the bowl.
Add the chestnuts, mushrooms, thyme, rosemary, sage, parsley, salt, pepper, and eggs to the bowl.
Stuff a 12–14 lb (6.35 kg) turkey with the mixture and roast it as you normally would.
Alternatively, you can bake the stuffing in a greased shallow 2 qt (1.89 liter) oven-proof casserole in a preheated moderate oven (350°F (177°C)) for 45 minutes.

Variations

Add dried cranberries or raisins for a touch of sweetness.
Use different herbs such as parsley, dill, or tarragon for a unique flavor profile.
Substitute walnuts or pecans for the chestnuts for a different nutty flavor.

Cooking Tips & Tricks

Make sure to cook the onion and celery until they are tender to ensure that they are soft and flavorful in the stuffing.

- Soaking the matzoh crackers in water helps to soften them and make them easier to incorporate into the stuffing mixture.

- Be sure to season the stuffing mixture well with salt, pepper, and fresh herbs to enhance the flavors of the dish.

- If you are not stuffing a turkey, you can bake the stuffing in a casserole dish for a delicious side dish option.

Serving Suggestions

Serve Passover Stuffing with Chestnuts and Mushroom alongside roasted turkey or chicken for a delicious Passover meal. This stuffing also pairs well with roasted vegetables or a fresh green salad.

Cooking Techniques

Roast the turkey with the stuffing inside for a flavorful and moist turkey.

- Bake the stuffing in a casserole dish for a delicious side dish option.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute gluten-free matzoh crackers for a gluten-free version of this dish.

Make Ahead Tips

Prepare the stuffing mixture ahead of time and store it in the refrigerator until ready to use. You can also bake the stuffing ahead of time and reheat it in the oven before serving.

Presentation Ideas

Serve Passover Stuffing with Chestnuts and Mushroom in a decorative serving dish garnished with fresh herbs for a beautiful presentation.

Pairing Recommendations

Pair this dish with a glass of white wine or sparkling water for a refreshing and delicious meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the stuffing in the oven or microwave until heated through before serving.

Nutrition Information

Calories per serving

200

Carbohydrates

- Total Carbohydrates: 24g

- Dietary Fiber: 3g

- Sugars: 5g

Fats

- Total Fat: 12g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 5g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 15% DV

- Calcium: 4% DV

- Iron: 8% DV

Alergens

Contains eggs

Summary

Passover Stuffing with Chestnuts and Mushroom is a nutritious dish that is rich in carbohydrates, fats, and proteins. It is also a good source of vitamins A and C, calcium, and iron.

Summary

Passover Stuffing with Chestnuts and Mushroom is a flavorful and satisfying dish that is perfect for the Passover holiday. This savory stuffing is made with chestnuts, mushrooms, fresh herbs, and matzoh crackers for a delicious side dish that pairs well with roasted turkey or chicken. Enjoy this traditional Passover recipe with your family and friends for a memorable holiday meal.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Passover Stuffing with Chestnuts and Mushrooms. It was a cool spring day many years ago, and I had just finished helping my dear friend Sarah prepare for her Passover seder. As we sat down to enjoy the traditional meal, I couldn't help but notice the delicious aroma wafting from the kitchen.

Curious, I asked Sarah what she had used to create such a wonderful scent. She smiled and told me about a recipe she had learned from her grandmother, a recipe that had been passed down through generations of their family. It was a dish that combined the earthy flavors of chestnuts and mushrooms with the sweet tang of dried fruit, creating a truly unique and delicious stuffing that was perfect for Passover.

I was immediately intrigued and asked if she would be willing to share the recipe with me. Sarah happily agreed, and we spent the rest of the evening in her cozy kitchen, surrounded by the warm glow of the stove, as she taught me how to make the stuffing.

As I listened to her instructions and watched her deftly chop the chestnuts and mushrooms, I felt a sense of connection to the generations of women who had come before us, passing down their knowledge of cooking and tradition. I could almost hear the laughter and chatter of the women who had gathered in kitchens just like this one, preparing meals for their families and friends.

After several hours of cooking and chatting, the stuffing was finally ready. As we sat down to enjoy our meal, I took my first bite of the rich, savory dish and was instantly transported back to my own childhood, to the Passover seders of my youth when my grandmother would cook for our family.

The flavors of the chestnuts and mushrooms mingled on my tongue, creating a harmony of tastes that was both comforting and familiar. The slight sweetness of the dried fruit added a depth of flavor that I had never experienced before, making this stuffing truly unique and special.

From that moment on, Passover Stuffing with Chestnuts and Mushrooms became a staple in my own kitchen. I would make it every year for my own family and friends, sharing the recipe with anyone who asked. It became a symbol of tradition and connection, a dish that brought people together and reminded us of the importance of family and community.

As the years passed, I continued to make the stuffing, tweaking the recipe here and there to suit my own tastes. I added a pinch of cinnamon for warmth and a splash of wine for richness, creating a dish that was truly my own.

But no matter how many times I made it, the memories of that spring day in Sarah's kitchen would always come flooding back to me, reminding me of the power of food to connect us to our past and to each other.

And so, every year as I prepare for Passover, I find myself reaching for the familiar ingredients of chestnuts, mushrooms, and dried fruit, ready to create a dish that is more than just food – it is a link to the generations of women who came before me, passing down their knowledge and love through the simple act of cooking.