---------- Recipe via Meal-Master (tm) v8.02

     Title: MATZOS STUFFING FOR POULTRY
Categories: Poultry
     Yield: 6 servings

          Stephen Ceideburg
     4    Matzos
   1/2 c  Cold water
     2 tb Schmaltz
     1 md Onion
   1/2 ts Salt
     6    Prunes, soaked, pitted and
          -chopped
     1 ds Cinnamon
   1/4 c  Slivered almonds
     2    Eggs
     1 tb Chopped parsley

 Break 4 matzos into small pieces, add 1/2 a cup of cold water and leave
 them to soak it up. In 2 tablespoons schmaltz (chicken fat) cook 1 medium
 onion, finely chopped, until golden.

 Meanwhile, squeeze excess water from the matzos and mix together the
 matzos, half a teaspoon salt, 6 soaked, pitted and chopped prunes, a dash
 of cinnamon, quarter of a cup of slivered almonds, and 2 eggs. Mix well
 then turn into the pan of fried onions. Stir over moderate heat until the
 stuffing is light and fairly dry.

 Let cool a little then add 1 tablespoon chopped parsley. Use mixture to
 stuff a large chicken and roast as usual.

 Posted by Stephen Ceideburg

 From an article by Meryl Constance in The Sydney Morning Herald, 4/6/93.
 Courtesy Mark Herron.

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