2 cups chicken broth (fresh or canned), boiling
16 ounces matzah farfel
4 eggs, beaten
1 large onion, chopped
1-½ pounds mushrooms, chilled
2 stalks celery, chopped fine
3 tablespoons margarine
1 large carrot, chopped fine
2 (10-ounce) packages frozen chopped spinach, well drained
salt and pepper to taste
Preheat oven to 350 degrees. In a large bowl, stir together matzah farfel and broth. Mix well. Let the mixture stand for about 5 minutes and gently stir in the eggs. In a skillet cook the onion in the margarine over moderately low heat, stirring until it is softened. Add the celery, mushrooms, and carrot, cook the mixture for 5 minutes or until the veggies are tender and slightly brown. Stir in the chopped spinach, continue to cook over moderate heat until the liquid is absorbed. Stir the veggie mixture into the matzah farfel and add lots of salt and pepper. It needs a lot of seasoning to give it flavor.
Bake in a greased 9 x 13-inch pan, covered, for 30 to 40 minutes and then uncover to let it brown.
Add turkey or brisket drippings while it’s cooking.
Chef’s tip : Can be prepared two days ahead, cover and chill. Half of recipe can be made in an 8-inch square pan (9 pieces).