Spinach and Mushroom Matzo Stuffing
(makes 8 servings)
| olive oil cooking spray or 1/2 teaspoon kosher Passover oil |
| 2 | onions, about 3/4 pound (360 g), chopped |
| 8 | ounces (240 g) mushrooms sliced |
| 2 | tablespoons fresh thyme leaves |
| 1 | 10-ounce package (300g) frozen chopped spinach, thawed and squeezed dry |
| 1/2 | cup (120 ml) egg substitute |
| 1/2 | cup (120 ml) low-fat, low-salt kosher for Passover chicken stock |
- Coat a skillet with cooking spray or add kosher oil, and sauté the onions and mushrooms until wilted, about 4 minutes. Add the thyme and spinach.
- Break the matzo into pieces and place into a bowl of water. Soak for 2 minutes, then squeeze the water out. Break into small pieces as you add the matzah to the vegetables. Stir in the egg substitute and stock. Season with pepper to taste. Cook for 4 minutes, stirring frequently.
- Place in a baking dish. Bake, covered, in the oven with the turkey for last 1/2 hour of roasting time. When you remove the turkey, raise the oven temperature to 350°F (180°C, Gas Mark 4). Continue to bake for 15 minutes more.
| Per serving: | 100 calories (4% calories from fat), 6 g protein, 1 g total fat (0.1 g saturated fat), 19 g carbohydrates, 3 g dietary fiber, 0 cholesterol, 334 mg potassium, 62 mg sodium |
| Diabetic exchanges: | 1 1/2 carbohydrate (1 bread/starch, 1 vegetable) |
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