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Pineapple Farfel/Ferfel Stuffing (P, KLP, TNT)
Source: Adapted from unknown source for Passover Food Sale, Cong. Agudat Achim 1980
Serves: Serves 12-18 as a side dish with other food items.

6 cups matzo farfel/ferfel; 1 box=6 cups
8 eggs, beaten
2 teaspoons vanilla
1 cup margarine
(1/2 cup for pan, balance in recipe)
2 cups crushed pineapple, including juice
12 ounces mixed dried fruit, minced (optional)
2 teaspoons cinnamon

Grease a 9"x13" deep pan with 1/4 cup margarine. Preheat the oven to 350°F.

Pour hot water over farfel, and drain immediately.

Using the electric mixer, beat eggs with vanilla and cinnamon, then add 3/4 cup of melted margarine and continue beating.

In a large bowl, fold in the pineapple and dried fruit if desired. Add matzo farfel and mix very well. Pour into prepared pan.

Bake in a 350°F oven for 45-60 minutes. Remove from oven and allow to set for a few minutes before cutting.

Poster's Notes:
This recipe was first used in 1980 when we were not as concerned about fat and cholesterol.

Low Fat Substitutions:
To reduce the fat and cholesterol, substitute the following:
Egg Substitute for the eggs
Spray the pan with vegetable spray instead of melted margarine
Use 1/4 cup of margarine in the recipe instead of 1 cup, and 1 cup of apple juice

There has been some discussion regarding stuffing a veal breast and I offer this wonderful stuffing that I used several years ago for Pesach. Everyone loved it. The recipe is old hence the suggestions at the bottom for lower fat content. As I recall this was plenty for a large veal breast. If you have leftover just bake it in a small casserole dish for the vegetarians in your group.

Posted by Barbara Wasser

Nutritional Info Per Serving: (excluding unknown items): 141 Calories; 4g Fat (22% calories from fat); 4g Protein; 24g Carbohydrate; 122mg Cholesterol; 49mg Sodium