ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.htm

Matzo-Nut Stuffing for Poultry

Directions

1/3 cup finely chopped onion

1/3 cup finely chopped celery

1/3 cup chopped almonds

1/3 cup chicken fat (schmaltz)

5 matzo crackers, coarsely crushed or 2-1/2 cups farfel

10-3/4-ounce can condensed chicken broth

1 egg

1 tablespoon finely shredded orange peel

1/8 teaspoon pepper

5- to 6-pound roasting chicken or capon

1 teaspoon finely shredded orange peel

1/2 cup orange juice

2 tablespoons honey

2 tablespoons chicken fat (schmaltz), melted, or vegetable oil

Red grapes (optional)

Parsley sprigs (optional)

Directions

Cook onion, celery, and almonds in the 1/3 cup chicken fat until vegetables are tender but not brown.
Add coarsely crushed matzos or farfel; brown lightly.
In a large bowl combine the chicken broth, egg, the 1 tablespoon orange peel, and the pepper. Add matzo mixture and blend well.
Let stand 15 minutes to absorb broth.

Stuff cavity of bird with mixture, or bake in large casserole dish at 375 degrees for 40 minutes or until golden brown.