Recipe from Let My People Eat by Zell Schulmanl

Ruth's Matzo Farfel Dressing

This is the most frequently requested dish at Ruth Pleatman's annual Seder dinners. Ruth says the inspiration for it came from combining many grandmothers' best recipes. It is so delicious that there's no need to stuff the dressing inside a turkey or chicken. It's versatile and can star as a vegetarian entree. Ruth often chops the onions, celery, green pepper, mushrooms, and parsley a day in advance to save time.

Let My People Eat!:
Passover Seders Made Simple
By Zell Schulmanl
MacMillan Publishing

Ingredients

1 pound farfel
3 cups pareve chicken stock or broth
8 ounces (2 sticks) butter or margarine
1 cup chopped onion
1 cup chopped celery
1/4 cup chopped green bell pepper (optional)
2 cups sliced mushrooms
2 tablespoons chopped fresh parsley
1 large clove garlic, minced
1 medium apple, peeled and grated
2 large eggs, beaten
1 teaspoon ground ginger
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat the oven to 350øF. Place the farfel in a large bowl; add the chicken stock and let stand for 15 minutes.

2. Meanwhile, melt the butter or margarine in a large skillet over medium-high heat. Add the onion, celery, bell pepper, if desired, mushrooms, and parsley and saute until the onion is golden, about 5 minutes. Mix in the garlic and grated apple.

3. Stir the sauteed mixture into the softened farfel and let cool. Add the eggs, ginger, salt, and pepper and mix until well combined. Spoon the mixture onto a greased 9 x 13-inch casserole.

4. Bake for 30 minutes; remove from the oven. Turn the dressing over with a spoon, breaking it up in order to brown the other side. Bake an additional 30 minutes or until golden brown

Note: this recipe can be prepared in advance (including baking) and then frozen