Here is my method for making Pesach turkey stuffing. It's much like my regular stuffing, but with Matzo Farfel instead of bread chunks. I call it method rather than recipe, as it is quite free form.

Ingredients----quantities depend on your preference--I use mostly vegetables with Farfel for a binder to reduce the caloric density.


Soft saute the onions, celery and mushfooms in a *Small* amount of oil. Use the microwave,5-7 min at 100% power is you want to reduce the oil needed add parsley, dill or basil, pepper, salt or soup powder, ginger and Matzo Farfel. Mix well with a big fork. (I use the 2 tined jobby that you lift roasts and steaks with.

Now you have 2 options:

Regular - Stuff the bird with the mixture and roast right away-don't let the stuffing sit in the raw bird for any length of time.

Lower fat (and quicker cooking bird) Put the stuffing( now called Dressing?) in a sprayed or oiled cassarole, or oven proof dish, dot with the chicken fat, cover and roast along side the Turkey. Do not let is cook the whole time, as it will burn. Taste, and add more freshor dried herbs as needed. If you don't want to bother with the chicken fat, you can baste it with a *little* of the turkey pan fat.

Rendered chicken fat - to render chicken fat take fat pulled from the chicken and fatty skin and slowly melt it in an open pan, or covered in the microwave. When it is mostly melted, but not browned, puor off most of the fat into a glass jar. to the pan, And this part must be done in a pan, not a microwave, add thinly sliced onions and salt (optional) continue cooking until all is quite brown, but not burned (careful here) Drain off all the flavorful fat into the jar. What's left is grivenes (Sp?) which is wickedly rich and hard to resist. It can be used to flavor lots of things, like Matzo balls. I make this special fat once a year for Matzo balls and turkey stuffing. It is also terrific in that high cholestorol treat, Chopped Liver.