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Matzo, Mushroom, and Onion Kugel

Becky Luigart-Stayner; Melanie J. Clarke
Yield

12 servings (serving size: 1 wedge)

The secret to success here is to first brown the matzo in the oven. This savory dish can replace any stuffing served with turkey.

Ingredients

  • 10 (6-inch) matzo crackers
  • 2 1/2 cups fat-free, less-sodium chicken broth
  • 1 cup hot water
  • 1/4 cup vegetable oil
  • 3 cups diced onion
  • 2/3 cup grated carrot
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • 2 (8-ounce) packages presliced mushrooms
  • 2 tablespoons chopped fresh parsley
  • 4 large egg whites
  • 2 large eggs
  • Cooking spray
  • Parsley sprigs (optional)

Nutrition Information

  • calories 216
  • caloriesfromfat 29 %
  • fat 7 g
  • satfat 1.1 g
  • monofat 1.8 g
  • polyfat 3.6 g
  • protein 7.6 g
  • carbohydrate 30.6 g
  • fiber 2.1 g
  • cholesterol 43 mg
  • iron 1.4 mg
  • sodium 390 mg
  • calcium 28 mg

How to Make It

  1. Preheat oven to 375°.

  2. Place matzo crackers in a single layer on a baking sheet; bake at 375° for 5 minutes or until lightly browned. Break crackers into small pieces, and place in a large bowl. Pour chicken broth and water over matzo; let stand 10 minutes, stirring occasionally.

  3. Heat oil in a large nonstick skillet over medium heat. Add onion; cover and cook 5 minutes, stirring occasionally. Add carrot and next 6 ingredients (carrot through mushrooms) to pan; cover and cook 5 minutes or until onion is tender. Add mushroom mixture and 2 tablespoons parsley to matzo mixture, stirring well. Combine egg whites and eggs in a bowl; stir with a whisk. Add egg mixture to matzo mixture; stir well.

  4. Press matzo mixture into a 10-inch deep-dish pie plate coated with cooking spray. Bake, covered, at 375° for 20 minutes. Uncover and bake an additional 18 minutes or until lightly browned. Let kugel stand for 5 minutes, and cut into wedges. Garnish with parsley sprigs, if desired.