How to Make Stuffing for Chicken or Turkey During Seder

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Sheilah Kaufman
Cooking with Sheilah
www.cookingwithsheilah.com  
 

For the past 39 years, under the banner of "Fearless Fussless," I have been crisscrossing the country from Alaska and Hawaii to Maine and Mexico, demystifying cooking and teaching "fearless fussless, easy ways to elegant cooking" to all ages (including tots and moms/dads from 3 to five years old). My recipes are user friendly and the style is simple, unique, and loaded with hints and tips. Everything can be made ahead or frozen, takes about 20 minutes preparation time, and tastes fabulous.

As a traveling cooking teacher, I teach classes at Cooks Warehouse; Sur La Table; Kitchen Affairs; Publix; Gelson's; for organizations such as Brandeis Women; and fund raisers such as Cooks & Books. The Smithsonian did a program which included SEPHARDIC ISRAELI CUISINE, one of my newest book. In addition, I am a freelance food writer, lecturer on history of foods, and consult and lecture on getting into the gourmet and/or fancy food business, and the gift basket business. I am an active member of Les Dames d'Escoffier and a member of IACP.

As the author of 26 cookbooks I am often a guest on TV and radio shows. My books include UPPER CRUSTS Fabulous Ways to Use Bread (Delectable Recipes for Appetizers, Soups, Salads, Main Courses, Desserts, and More); A TASTE OF TURKISH CUISINE; SEPHARDIC/ISRAELI CUISINE; SIMPLY IRRESISTIBLE: Easy, Elegant, Fearless Fussless; VEGETABLE MAGIC; and STEWS SOUP CHOWDERS among others.

Currently I am the food editor of Jewish Women International's (JWI) new website <a>www.jwmag.org</a> and a contributing food editor for the Town Courier, and contributing food writer to Vegetarian Times Magazine and The Washington Post and a contributing food writer for other newspapers around the country.

Other activities included: developing recipes for major food companies; media spokesperson for an international food company and an international gourmet products company; Fancy Food and Gourmet Editor for GIFT AND DEC Magazine for over 20 years, and their spokesperson/ speaker at major trade shows.

How to Make Stuffing for Chicken or Turkey During Seder

This video will show how to make stuffing for chicken or turkey during seder.

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How to Make Stuffing for Chicken or Turkey During Seder

Ingredients

5 tablespoons of paprika
3 tablespoons of salt
3 tablespoons of pepper
3 tablepspoons of garlic powder
1 teaspoon of poultry seasoning
Matza crackers
Onions
Celery
Mushrooms
carrots
Butter or margarine
1 cup of white wine
1 cup of water
1 stick of margarine

Instructions

1. Create a paste with paprika, salt, pepper, garlic powder and poultry seasoning. Add water to the paste and add it to your chicken or turkey. Let it soak in overnight.


2. Heat up butter in a saute pan. Add the onions and let them cook for 3 minutes. Dump them into a bowl with crumbled matza crackers.


3. Saute the celery for 3-5 minutes and then dump it in with the matza and onions. Add more butter to the pan and add the mushrooms. Cook them for 3 minutes and add them to the bowl.


4. Peel carrots and add them to the stuffing. Mix everything together.


5. Stuff the turkey or chicken with the stuffing. Baste the turkey or chicken with white wine, water and melted margarine.


6. Cover the turkey or chicken loosely with tin foil. Place them in the oven for 1-2 hours at 325 degrees.

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