Pareve broth may be used instead of chicken broth to make this stuffing vegetarian.

Ingredients

• 3 Tablespoons olive oil, plus additional for greasing the pan
• 1 onion, diced
• 2 ribs celery, chopped
• 1 cup chopped mushrooms
• 1 cup chopped mixed dried fruit (apples, prunes, pears, apricots etc.)
• 1/3 cup Madeira
• 1/4 cup sun-dried tomatoes, chopped
• 1/2 cup toasted almonds, coarsely chopped
• 7 cups white bread cubes with crusts
• 1 teaspoon dried thyme
• 1/2 teaspoon crushed rosemary
• 1/2-teaspoon sage
• 1/4-teaspoon marjoram
• 1/4-teaspoon nutmeg
• Salt and pepper to taste
• 1 1/2 cups chicken broth
• 1 cup apricot nectar
• 1 egg

Preparation Instructions

1. Sauté the onion in the olive oil until lightly golden. Add the celery and mushrooms and sauté until the vegetables are soft and have given up their juices; this will take an additional 10 minutes.
2. Meanwhile combine the chopped dried fruit with the Madeira in a small glass bowl and microwave on high for 2 minutes. Set aside.
3. Combine the tomatoes, almonds, and bread cubes in a large bowl.
4. Add the onion mixture and the dried fruit and Madeira mixture to the bowl with the bread cubes and toss.
5. Combine the seasonings with the chicken broth, apricot juice and egg. Mix well.
6. Add the broth and egg mixture and stir until the mixture is very moist and almost runny. If necessary, add a little more broth or nectar.
7. Grease a 2-quart casserole or 13 x 9 pan with some additional olive oil.
8. Pour mixture into the prepared casserole and bake at 350F for 30-40 minutes.

Additional Notes

NOTE: Casserole can be baked for the first 25 minutes covered with foil and then remove foil for the remainder of cooking time. This will give you a very soft stuffing with a crust.

Ingredients

• 2 Tablespoons olive oil
• 2 large cloves garlic, finely chopped
• 1 medium onion, diced into 1/2 inch pieces
• 2 carrots sliced into 1/4 inch rounds
• 1 8 ounce can tomato sauce
• 1/2 cup raisins
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 2 1/2 cups vegetable stock or chicken stock if not strictly vegetarian, divided use
• 2 yellow crookneck squash, sliced into 1/4 inch rounds
• 2 small zucchini, sliced into 1/4 inch rounds
• 1 can chickpeas, drained (about 1 cup)
• 4 Tablespoons butter or margarine
• 1 cup couscous
• finely minced parsley for garnish

Preparation Instructions

1. Heat a large frying pan for 30 seconds and add the oil. Heat the oil for 15 seconds and then sauté the garlic and onion until lightly golden. DO NOT BURN THE GARLIC.
2. Add the carrots, tomato sauce, raisins, salt, cumin and 1 cup of stock to the pan. Cover and simmer the mixture for 10 minutes or until the carrots are crisp tender.
3. Add the crookneck squash, the zucchini and the chickpeas. Cook until the squashes are tender.
4. In a large saucepan, heat the remaining 1 1/2 cups stock and butter or margarine. Add the couscous. Cover, remove from the heat, and allow the pan to sit for 5 minutes.
5. To serve, spoon the couscous in the center of a large rimmed dish, and surround with the cooked vegetables. Pour the sauce evenly over all. Sprinkle with a little parsley for garnish if you like.

Ingredients

• 1 turkey 12-18 pounds
• 5 carrots, coarsely chopped
• 3-4 large o­nions, diced
• 3 stalks of celery, coarsely chopped
• 1/2 pound mushrooms, sliced
• 1/2 pound raw chicken livers, chopped
• 1 28-ounce can crushed peeled tomatoes
• salt, pepper, and paprika to taste
• 2-3 cloves garlic, finely chopped or lots of garlic powder to sprinkle over all
• 1 Tablespoon chicken fat or butter

Preparation Instructions

1. Rinse the turkey. Rub a little salt o­n the inside of the turkey cavity.
2. Place the carrots, o­nions, celery, mushrooms, livers and tomatoes in the bottom of a large roasting pan. Season to taste with the seasonings and the garlic being light handed with the salt.
3. Place the turkey breast side up o­n top of the vegetables. Season the turkey lightly with the salt, pepper, and paprika (if you wish, garlic powder can be sprinkled o­n as well.)
4. Rub the Tablespoon of fat all over the turkey skin. Cover with a tent of aluminum foil being sure that the shiny side is facing out.
5. Roast the turkey at 325F for 15-18 minutes per pound or until the internal temperature of the meat is about 180F. Baste often with the juices in the pan. If necessary, you can add some boiling water to the bottom of the pan. Remove from oven and set aside for 15 minutes before carving.
6. Using a slotted spoon, remove the vegetables to a microwave-proof casserole and pour the remaining liquid into a container. If refrigerated for a while, the fat will be easy to skim off the top.
7. Slice the turkey. Reheat the vegetables and the gravy if necessary. Serve.

Additional Notes

The sliced turkey will freeze well if you freeze the meat in airtight freezer bags and freeze the gravy seperately.

I have increased the variety and amount of vegetables to make this a hearty casserole that will serve at least 8 to 10 people. Enjoy!

Ingredients

• 2 Tablespoons butter
• 1 medium onion, finely diced
• 1 10-ounce package frozen chopped spinach, defrosted
• 1/2-pound feta cheese, crumbled
• 7 1/2 ounces Friendship farmer cheese (pot cheese)
• 2 eggs lightly beaten
• Salt and freshly ground pepper to taste
• ¼-½ teaspoon nutmeg, to taste
• 1 Tablespoon minced fresh dill
• 2 Tablespoons unsalted butter
• 1 large clove garlic, finely minced
• 8 ounces sliced mushrooms
• 8 ounces defrosted artichoke hearts
• Salt and freshly ground black pepper to taste
• 2 Tablespoons roasted pine nuts
• 8 regular matzo squares
• 2 cups warm vegetable or mushroom broth
• 1 egg
• 2 Tablespoons grated Parmesan cheese
• Additional butter for greasing pan

1. Pre heat oven to 350F.
2. Lightly grease a 13×9 pan with the additional butter. Set aside.
3. Melt 2 Tablespoons of butter in a 2-quart pan. Sauté the onion until golden.
4. Squeeze out all of the excess moisture from the defrosted spinach and then add to the onions and cook over low heat until most of the moisture has evaporated. Stir occasionally. Add the feta, farmer cheese, eggs, seasonings and dill and combine. Set aside.
5. Melt the remaining 2 Tablespoons butter in a small sauté pan and add the garlic. Cook for 20 seconds over medium high heat and then add the mushrooms. Sauté the mushrooms until they have given up most of their moisture.
6. If the artichoke pieces are large, cut them in half. Add to the mushroom mixture and stir to heat through. Add the toasted pine nuts and season with salt and pepper. Set aside.
7. Heat the 2 cups of broth in the microwave for 1-½ minutes. Pour into an 8 inch square casserole or a deep dish that will hold the liquid and soak 2 sheets of matzo at a time until soft and pliable. Do this with the next 2 matzos and as they become soft fit them into the bottom and sides of the buttered dish.
8. Spread the spinach mixture over the matzos and then top with the mushroom mixture.
9. Soak the remaining 4 sheets of matzo in the broth and then cover the filling. Trim or tuck the sides in to look neat.
10. Add the remaining egg to the remaining broth in the dish (note: if no broth is left combine ½ cup broth with the egg) and pour it evenly over the entire casserole.
11. Sprinkle the Parmesan cheese over the top and bake for 35-45 minutes until golden brown and bubbling. Serve hot or at room temperature.

Although it tastes good right after you’ve cooked it when the meat almost falls off the bone, this dish tastes even better the next day and can easily be reheated in the microwave!

Ingredients

• 3 large veal shanks, with marrow bone (each weighing about 1 ¼ pounds)
• Kosher salt and freshly ground black pepper to taste
• 1/3-cup extra virgin olive oil
• 1 yellow o­nion, cut into ¼ inch dice
• 12 baby carrots sliced into ¼ inch pieces
• 1 stalk celery, cut in half lengthwise and then ¼ inch dice
• 1-½ teaspoons dried thyme
• 2 cups tomato sauce from recipe below or mild purchased marinara sauce
• 2 cups chicken stock or water with 1 ½ Telma Chicken Bouillon cubes
• 2 cups dry white wine
• 8 ounces broad noodles
• 3 Tablespoons finely chopped flat leaf parsley
• Zest of o­ne medium lemon
• 2 cloves garlic finely minced

1. Preheat the oven to 350°F.
2. Season the meat o­n both sides with the salt and pepper. Seat aside.
3. Heat a 4-6 quart Dutch oven (the large, two-handled pot that probably came with your set of pots and pans!) for 20 seconds. Add the olive oil and heat for another 15 seconds. With the heat still o­n high, add the meat and brown it o­n all sides. You may reduce the heat to medium high if the oil begins to smoke. Remove the meat to a plate.
4. Add the o­nion to the Dutch oven and sauté for 3 minutes. Reduce the heat to medium and add the carrots, celery, and thyme. Sauté for 5 minutes or until the vegetables are lightly golden.
5. Add the tomato sauce, stock and wine to the Dutch oven and bring to a boil.
6. Return the meat to the Dutch oven and baste with some of the sauce. Cover and place in the oven for 3 to 3 ½ hours or until meat is very tender. Remove from oven. Let Dutch oven rest while you prepare the noodles according to package directions.
7. To serve, Place noodles o­n a large platter. Arrange veal shanks o­n top of the noodles and then spoon some of the sauce over all.
8. Lightly toss the parsley, lemon zest and garlic together with a fork in a small bowl. Sprinkle this mixture—Gremolata—over the meat and serve.

BASIC TOMATO SAUCE

• 1 small yellow o­nion, diced
• 2 cloves of garlic, sliced
• 3 Tablespoons extra virgin olive oil
• 2 Tablespoons fresh lemon thyme leaves
• ½ small carrot, grated
• 1 28-ounce can recipe ready crushed tomatoes
• Kosher salt and freshly ground pepper to taste

1. Heat a 3-quart saucepan for 20 seconds. Add the olive oil and heat for 15 seconds more. Sauté the o­nion and garlic over medium heat until lightly golden. Do not let the garlic brown or it will become bitter.
2. Add the thyme and the shredded carrot and cook for 3 minutes.
3. Add the tomatoes and bring to a boil. Reduce the heat and simmer for an half hour. Stir the pot periodically to prevent scorching. Add salt and pepper if needed.

Ingredients

• 1 cup dried large lima beans
• 1/2 ounce dried imported mushrooms
• 1 slice of flanken
• 2 quarts water
• 2 Tablespoons oil
• 1 onion, finely diced
• 1 stalk celery, finely diced
• 8 ounces mushrooms, diced
• salt and pepper to taste
• 1 carrot diced
• 1/4 cup medium pearl barley

Preparation Instructions

1. Cover the lima beans with boiling water and allow to sit for 1 or more hours.
2. Cover dried mushrooms with boiling water and allow to sit for 1/2 hour.
3. Place flanken in a soup pot and cover with the 2 quarts water. Bring to a boil and cook for 1/2 hour skimming off the foam periodically.
4. Meanwhile, remove the skins from the lima beans and dice the soaked mushrooms.
5. Add the beans and the dried mushrooms to the soup pot.
6. Sauté the onion in the oil for 2 minutes. Add the celery and mushrooms and cook until wilted and translucent. Add to the soup pot.
7. Add the diced carrot and salt and pepper to taste. Cook for 1 hour stirring occasionally so that the mixture does not stick.
8. Add the barley and cook for 1/2 to 1 hour longer or until the meat is tender and the lima beans disintegrate. Check the seasoning.