Each year before Passover arrives, the annual scramble to creatively rid my kitchen of hametz begins. These three recipes will wow your friends with carb-laden pre-Passover goodies, but they're good enough to make year round.
This is always a crowd pleaser at my Shabbat table and on Thanksgiving. If you are a vegetarian, simply replace meat sausage with veggie breakfast sausage patties.
4-5 cupsleftover bread, cut or broken into chunks 4celery ribs 1yellow onion 2-3garlic cloves 1/4 teaspoonfresh or dried sage leaves Olive oil 2 cupsbeef sausage (or vegetarian sausage) 1-2 cupschicken or vegetable stock 1egg Salt and pepper to taste
Chop celery and onion into small to medium pieces depending on your taste; chop garlic into small pieces. Set aside.
Take sausage out of casings, and break into pieces. Sautee sausage in frying pan with 1-2 tablespoons of olive oil until browned. Remove from pan with a slotted spoon and set aside. Sautee celery, onion, and garlic in the leftover oil until translucent. Add sage leaves during the last 1-2 minutes of cooking.
Grease a 9x13 baking pan, pyrex, or aluminum pan on all sides. Put bread pieces in pan. Add sausage and cooked celery and onion mixture, and toss together.
Add chicken or vegetable stock and mix together; add egg and mix together. (The mixture will be a little slimy, but that's good! It will mean a moist stuffing)
Cover with aluminum foil and bake at 350 degrees for 30 minutes. Remove foil and bake for another 15 minutes.
Shannon Sarna is the baketress behind Sweeney Sweets: Traditional Challah with a Modern Twist. A lover of all things food, she spends her spare time glued to The Food Network, and baking at her favorite kitchen in Englewood, NJ. In her professional life, she serves as External Relations Coordinator for The Samuel Bronfman Foundation in NYC.