GG's Matzo Farfel Kugel was my grandmother's signature Passover Stuffing dish at her legendary Passover Seders. With her permission, I get to share this recipe with you and it is truly one of The Best Passover Side Dish Recipes. This recipe is super simple to make and it is dairy free and pareve.
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Ingredients
- Matzo farfel - this is crushed up matzo. You can buy it pre-crushed in a can or box or just crush your own.
- Mushrooms
- Onions
- Celery - for flavor base.
- Onion soup mix - the bulk of the seasoning.
- Chicken soup - this can be from a can or you can use our Easy Homemade Chicken Soup Recipe.
- Margarine or oil - to saute the veggies.
- Potato pancake mix - for texture.
Step by step Instructions on how to make the Best Matzo Farfel Stuffing
Step 1 - Prepare the veggies
Chop the mushrooms, onions, and celery and prepare to saute them.
Saute the mushrooms, onions, and celery in the margarine or oil. Saute at medium/low heat until they look like this. Add the onion soup mix at this point.
Step 2 - Make the Matzo Farfel Kugel batter
In a separate bowl, beat the whole eggs and potato pancake mix together.
Mix the eggs, mushrooms, onions, and celery together.
In another bowl pour the farfel and then pour the chicken soup and water over the farfel. Be sure that the chicken soup soaks in before moving on to the next step.
Step 3 - Bake
Mix the veggie/eggs mixture into the farfel and bake at 375 for 30 minutes.
Recipe FAQ
A kugel is an ashkenazi Jewish dish that is similar to a quiche or frittata. It is usually made with noodles and eggs and can have any number of other ingredients ranging from veggies to fruits. On Passover, we cannot use noodles since they are chomez so we have to get creative. Matzo farfel substitutes for the noodles and the dish becomes kosher for Passover. If you like this Passover Kugel then you should also try our Sweet Matzo Kugel recipe.
Matzo farfel is a product that is created by crushing up matzo into pieces. The pieces are approximately ¼ of an inch each but that is only an average as the shapes are not perfect squares. Any smaller than that and it starts to become matzo meal. Farfel is used in place of noodles or crackers in some Passover recipes. This is a gebrokts recipe and should not be eaten if you keep non-gebrokts.
There are a lot of recipes for matzo farfel kugel and they come in all varieties. There are both sweet and savory recipes. If you want to get creative then you can also make a sweet/savory matzo farfel kugel as well.
Matzo farfel is, by nature, dry. This means that when you cook with it you will need to add a lot of extra moisture. Unlike cooking with potatoes which will expel some liquid into the kugel, the matzo farfel will act like a sponge and soak up all of the liquids you add. This means that to keep the kugle moist you should use all of the liquids we talk about in this recipe post and do not leave any out. Also, take a few extra minutes to let the chicken soup soak into the farfel and really get the moisture incorporated.
Matzo farfel kugel freezes very well. Place it in a disposable foil pan, cover it, and double wrap with plastic wrap, this will insure that it does not get freezer burn. If you are not going to freeze it, you can keep the matzo farfel kugel in the refrigerator for about 5-7 days.
Recipe Pro Tips for Savory Matzo Stuffing
- Make sure to allow time for the matzo farfel to soak up the chicken stock you pour into it. This will make sure that the farfel contains enough moisture and you will not have dry spots in the middle.
- If you make the matzo farfel kugel in advance and reheat it you will want to pour ½ cup of chicken stock over the top to make sure that the kugel does not dry out in the oven. (Remember, matzo acts like a sponge).
- You can try any number of different mushrooms in this recipe. For suggestions, see our cooking tips about different kinds of mushrooms.
How to Store
- Matzo dressings like this are easy to store. Simply cover with foil or plastic wrap and refrigerate for up to 7 days.
- Slice and place into an airtight container and freeze for up to 6 months.
More recipes like this one
📖 Recipe
GG's Matzo Farfel Kugel (Savory Passover Stuffing)
Equipment
- 9x13 pan
Ingredients
- 3 ½ cups matzo farfel
- 1 cup onion chopped
- 1 cup celery chopped
- 8 oz mushroom
- 1 stick margarine can substitute ½ cup of oil
- 1 ½ tablespoon onion soup mix
- 4 egg
- 4 tablespoon potato pancake mix
- 8 oz chicken stock
- ¾ cup water
Instructions
- Chop the mushrooms, onions, and celery.
- In a pan over a medium/low flame melt the margarine and saute the mushrooms, onions, and celery until tender.
- Season the mushrooms, celery, and onions with the onion soup mix.
- In a separate bowl, beat the eggs with the potato pancake mix.
- Add the sauteed mushrooms, onions, and celery into the egg mixture.
- In a separate bowl, pour the water and chicken soup over the matzo farfel.
- Mix the farfel into the egg/vegetable batter and pour into a pre-greased 9x13 pan.
- Bake in the oven at 375ºF for 30 minutes.
Notes
- Make sure to allow time for the matzo farfel to soak up the chicken stock you pour into it. This will make sure that the farfel contains enough moisture and you will not have dry spots in the middle.
- If you make the matzo farfel kugel in advance and reheat it you will want to pour ½ cup of chicken stock over the top to make sure that the kugel does not dry out in the oven. (Remember, matzo acts like a sponge).
- You can try any number of different mushrooms in this recipe. For suggestions, see our cooking tips about different kinds of mushrooms.
Sherry Cizek Magid says
How many eggs!!!!
Ben says
4 eggs. The recipe has been updated.
Jane says
Can you make this the day before and wait to bake it the next day?
Ben says
This recipe reheats very well. Make the recipe as written and then refrigerate overnight. Reheat covered at 275ºF for about 20 minutes before serving.