Passover Stuffing

1 Onion, peeled and minced (about 1 cup)
2 x Ribs celery, diced fine
2 tbsp Extra Virgin Olive oil
2 x Cloves garlic, smashed and peeled, minced
7 cup Matzo farfel, (OR about 10 boards finely broken matzos)
1/4 tsp Ground white pepper
1 tbsp Hungarian paprika
3 extra large egg whites, or ½ c Papetti egg whites
1/4 cup Chopped Italian flat-leaf parsley
2 cup chicken broth, (Use 3 cups broth if you like it moist.)

* 1. Sauté the onion and celery in the oil in a covered non-stick sauté pan for 3 to 5 minutes. Remove the cover, add the garlic, and continue to sauté until wilted and tender. (Do not brown.)
* 2. Add the matzo farfel and stir until lightly toasted.
* 3. Combine the seasonings, egg substitute, parsley and chicken broth in a bowl.
* 4. Add to the matzo mixture, mix, and use to stuff the bird under the skin and/or in the seasoned body cavity. Secure with toothpicks or metal skewers.
* VARIATIONS:
Mushroom Stuffing: Sauté 2 cups sliced fresh mushrooms with the onion. You may add 1 tsp of crushed dried thyme or 1 tbsp of chopped fresh thyme to this mixture.
* Nut Stuffing: One cup coarsely chopped toasted walnuts and/or almonds may be added to the onion with the matzo farfel.
* Fruit Stuffing: Ten, drained pitted chopped prunes or apricots; 2 cups peeled, cored and diced apples; 1/2 cup dark raisins may be added with the seasonings and broth.