Stuffing (Bread or Farfel)

Linda (Lawson) Elman

Like all of my recipes, this one isn’t exactly precise.  I know that it is one of my brother Steve’s favorites.  For Pesach I just substitute farfel for the bread, making sure I add enough water to moisten the farfel.

1-2 large onions
1 lb. mushrooms sliced.
2-3 stalk celery chopped
1 loaf bread, cut into cubes
2 packets G Washington Seasoning–Dark

Chop onions, and celery.  Place onions, celery, and mushrooms in a large bowl, cover with plastic wrap and microwave until they are softened—3 or 4 minutes.  Add bread cubes, about ½ cup of water, and the G Washington seasoning and toss until the vegetables are well distributed and the bread fairly moist.  Add more water if necessary.

The stuffing is richest if it is baked inside the turkey, however, it can be baked in a baking pan—at 350 for about one hour.