March 25, 2009
RECIPE: Passover Baked Vegetable Stuffing
Passover Baked Vegetable Stuffing
Preheat the oven to 350 F. In a large, heavy skillet heat the oil and sauté onions and garlic until transparent. Add celery, carrots, parsnip, zucchini and toss and sauté for five minutes until vegetables soften. Add parsley, raisins and mix thoroughly. Simmer five minutes.
Blend in matzah meal, matzah cake meal, Passover potato starch, add wine and mix well. Add additional dry ingredients, a tablespoon at a time, until stuffing is a soft texture and not dry. Add salt and pepper to taste.
Brush a baking dish with oil and spoon in stuffing. Cover with aluminum foil and bake for 30 minutes.
Makes 12 servings.