Matzo, Mushroom, and Onion Kugel |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The secret to success here is to first brown the matzo in the oven. This savory dish can replace any stuffing served with turkey. Ingredients:
10 (6-inch) matzo crackers |
2 1/2 cups fat-free, less-sodium chicken broth |
1 cup hot water |
1/4 cup vegetable oil |
3 cups diced onion |
2/3 cup grated carrot |
1 teaspoon salt |
1 teaspoon paprika |
1/2 teaspoon garlic powder |
1/4 teaspoon freshly ground black pepper |
3 garlic cloves, minced |
2 (8-ounce) packages presliced mushrooms |
2 tablespoons chopped fresh parsley |
4 large egg whites |
2 large eggs |
cooking spray |
parsley sprigs (optional) |
Directions:
1. Preheat oven to 375°.
2. Place matzo crackers in a single layer on a baking sheet; bake at 375° for 5 minutes or until lightly browned. Break crackers into small pieces, and place in a large bowl. Pour chicken broth and water over matzo; let stand 10 minutes, stirring occasionally.
3. Heat oil in a large nonstick skillet over medium heat. Add onion; cover and cook 5 minutes, stirring occasionally. Add carrot and next 6 ingredients (carrot through mushrooms) to pan; cover and cook 5 minutes or until onion is tender. Add mushroom mixture and 2 tablespoons parsley to matzo mixture, stirring well. Combine egg whites and eggs in a bowl; stir with a whisk. Add egg mixture to matzo mixture; stir well.
4. Press matzo mixture into a 10-inch deep-dish pie plate coated with cooking spray. Bake, covered, at 375° for 20 minutes. Uncover and bake an additional 18 minutes or until lightly browned. Let kugel stand for 5 minutes, and cut into wedges. Garnish with parsley sprigs, if desired.
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