---------- Recipe via Meal-Master (tm) v8.02
 
      Title: MATZOS STUFFING FOR POULTRY
 Categories: Poultry
      Yield: 6 servings
 
           Stephen Ceideburg
      4    Matzos
    1/2 c  Cold water
      2 tb Schmaltz
      1 md Onion
    1/2 ts Salt
      6    Prunes, soaked, pitted and
           -chopped
      1 ds Cinnamon
    1/4 c  Slivered almonds
      2    Eggs
      1 tb Chopped parsley
 
  Break 4 matzos into small pieces, add 1/2 a cup of cold water and leave
  them to soak it up. In 2 tablespoons schmaltz (chicken fat) cook 1 medium
  onion, finely chopped, until golden.
  
  Meanwhile, squeeze excess water from the matzos and mix together the
  matzos, half a teaspoon salt, 6 soaked, pitted and chopped prunes, a dash
  of cinnamon, quarter of a cup of slivered almonds, and 2 eggs. Mix well
  then turn into the pan of fried onions. Stir over moderate heat until the
  stuffing is light and fairly dry.
  
  Let cool a little then add 1 tablespoon chopped parsley. Use mixture to
  stuff a large chicken and roast as usual.
  
  Posted by Stephen Ceideburg
  
  From an article by Meryl Constance in The Sydney Morning Herald, 4/6/93.
  Courtesy Mark Herron.
 
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