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1 medium-large onion, chopped
Sauté onion in oil until translucent, or slightly browned.
Add carrots and celery, and cook until softened. Add spinach. Add spices.
Mix into challah, which has been soaked with water, and squeezed out. Add eggs, and mix well. Stuff into cavity of poultry, or bake at medium heat in a greased pan.
Posted by Susan Kaplan
Nutritional Info Per Serving: N/A
2-4 carrots, chopped
1-2 sticks celery, chopped
about 1 pound of chopped spinach, preferably cooked
spices to taste: salt, pepper, parsley (can use fresh), thyme, garlic powder (or use freshly minced)
"old" challah or bread, in pieces, or bread crumbs
3 eggs (or use 3 egg whites and one whole egg, or 4 egg whites)
1 tbsp. oil