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Stuffing & Dressing

James's Matzo Stuffing

4 Matzos
1/2 c Cold water
2 tbs Schmaltz
1 md Onion
Salt
6 Prunes, soaked, pitted and -chopped
1 ds Cinnamon
1/4 c Slivered almonds
2 Eggs
1 tbs Chopped parsley

Break 4 matzos into small pieces, add 1/2 a cup of cold water and leave them to soak it up. In 2 tablespoons schmaltz (chicken fat) cook 1 medium onion, finely chopped, until golden. Meanwhile, squeeze excess water from the matzos and mix together the matzos, half a teaspoon salt, 6 soaked, pitted and chopped prunes, a dash of cinnamon, quarter of a cup of slivered almonds, and 2 eggs. Mix well then turn into the pan of fried onions. Stir over moderate heat until the stuffing is light and fairly dry. Let cool a little then add 1 tablespoon chopped parsley. Spoon into dish and bake @ 350 until brown 30-40-mins.

Tocantins river Goiás , Brazil   Pará River  1,677 miles long