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Matzoh Vegetable Stuffing

Matzoh Vegetable Stuffing Recipe

  • 5 tablespoons olive oil, divided, plus more for greasing dish
  • 3/4 pound mixture of shitake and crimini mushrooms, stems trimmed (removed for shitakes) and sliced
  • 1 large onion (about 1 pound), chopped (about 2 cups)
  • 2 medium fennel bulbs (about 1 1/2 pounds total), trimmed, cored and coarsely chopped
  • 2 celery ribs, cut crosswise into 1/4-inch slices
  • 8 unsalted plain or egg matzos, broken into roughly 1-inch pieces
  • 1/2 cup finely chopped flat leaf parsley
  • 4 large eggs, lightly beaten
  • A 2- to 2 1/2-quart shallow ovenproof baking dish
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