---------- 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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