Passover Matzo-Mushroom Stuffing

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   In a large bowl, mix together the matzo meal, sugar, salt, black pepper, and poultry seasoning; set aside.

3. 3

   In a large saucepan, bring 2 cups broth and 1/2 cup canola oil to a boil; stir in the matzo meal mixture. Set aside to cool.

4. 4

   Meanwhile, warm 2 tablespoons canola oil and butter in a large cast-iron skillet over medium heat. Add the onions and green onions; cook until the onions soften and turn translucent, about 7 minutes. Stir in the mushrooms and celery; cook until the celery starts to soften, about 10 minutes.

5. 5

   Whisk the remaining 1 1/2 cups chicken broth and the eggs together in a bowl; stir into the matzo meal mixture. Fold in the cooked vegetables; return the mixture to the cast-iron skillet.

6. 6

   Bake in the preheated oven until browned, about 50 minutes, stirring once to promote even cooking.

• Calories 516.52 kcal High
• Protein 11.13 g Good Source
• Carbs 52.46 g Moderate
• Total Fat 29.73 g High
• Saturated Fat 4.99 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 127.1 mg High
• Sodium 616.66 mg High
• Fiber 4.01 g Moderate
• Sugar 3.2 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 59.71 mg Low Source
• Iron 1.02 mg Low Source
• Potassium 280.95 mg Low Source
• Vitamin A 65.34 mcg_rae Low Source
• Vitamin C 0.6 mg Low Source
• Vitamin D 2.09 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Celery
• Onions 🧅