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Herbed Vegetable Stuffing


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Herbed Vegetable Stuffing


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Herbed Vegetable Stuffing


  • Ready Time : 0 min




  • 3 tablespoons olive oil
  • 2 small carrots -- peeled, cut in half and thinly sliced (4 oz.)
  • 1 small yellow onion -- peeled and diced (5 oz.)
  • 1 large celery rib -- finely chopped (3 oz.)
  • 1 medium leek -- cleaned well and thinly sliced
  • 10 ounce mushrooms -- crimini, sliced 1/4"
  • 1 medium bell pepper -- red, yellow or orange, cored, seeded and diced small
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon black pepper
  • 4 cups farfel
  • 2 cups chicken stock
  • 1 1 /2 teaspoons thyme -- leaves
  • 2 tablespoons chives -- finely chopped
  • 3 tablespoons flat leaf parsley -- finely chopped
  • 2 teaspoons oregano -- finely chopped
  • 3 large garlic cloves -- crushed
  • 1 large egg


Preheat the oven to 375° F.

Heat the olive oil in a large pan over medium heat. Add the carrots and sauté for 2 minutes. Add the onions, celery, leek, salt and pepper and cook another 3-4 minutes, until they start to soften. Add the bell pepper and mushrooms and cook another 8-10 minutes, until the
mushrooms are just cooked through.

Put the farfel into a large mixing bowl, then pour the vegetables over. Add the chicken stock, herbs and garlic and mix through. Set aside for 5-10 minutes, until the chicken stock has been absorbed. Add the egg and mix through.

Pour the mixture into a baking dish that’s been sprayed or brushed with oil. Bake for 45 minutes, or until the edges have lightly browned.


About Pam Reiss


Pam co-owns Desserts Plus, a kosher catering company and food store in Winnipeg, Canada. She is the author of Soup a Kosher Collection and Passover a Kosher Collection. The second edition of Soup has just been released with new recipes and color photos. Find out more about Pam and her books at www.pamelareiss.com

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