- 2 cups matzo meal
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon ground black pepper, or to taste
- 1/4 teaspoon poultry seasoning
- 2 cups chicken broth
- 1/2 cup canola oil
- 2 tablespoons canola oil
- 2 tablespoons butter or margarine
- 3 cups onion, chopped
- 2 bunches green onions, chopped
- 1 (8 ounce) package sliced fresh mushrooms
- 1/2 cup chopped celery
- 4 extra large eggs
- 1 1/2 cups chicken broth
- Preheat oven to 375 degrees F (190 degrees C). Stir together the matzo meal, sugar, salt, pepper, and poultry seasoning in a large mixing bowl; set aside.
- Bring 2 cups of chicken broth to a boil in a small saucepan with 1/2 cup of canola oil. Stir into the matzo mixture until evenly moistened, then set aside to cool. Heat the remaining canola oil and the butter in a large cast-iron skillet over medium heat. Stir in the chopped onion and green onion, and cook until the onion softens and turns translucent, about 7 minutes. Stir in the mushrooms and celery, and cook until the celery begins to soften, about 10 minutes more.
- Whisk together the remaining 1 1/2 cups of chicken stock with the eggs, and stir into the cooled matzo mixture. Fold in the cooked vegetables until evenly mixed, then pour the mixture back into the cast-iron skillet.
- Bake in the preheated oven for 50 minutes until browned. Stir once during this time to ensure even cooking.