3/4 c. vegetable shortening or chicken fat
3/4 c. minced onion
10 matzos, finely broken
1 tsp. salt
1/4 tsp. pepper
1 tbsp. paprika
1 egg
1 1/2 cans (2 c.) condensed clear chicken soup, undiluted

Saute onion in fat until tender but not browned. Add broken matzos and toast lightly. Combine seasonings, egg and soup. Add to matzo mixture. Enough for a 10 to 12 pound bird.

VARIATIONS:

CELERY STUFFING: Saute 1 cup diced celery with the onion.

MUSHROOM STUFFING: Saute 1 cup diced fresh mushrooms with onion.

NUT STUFFING: Toast 1 1/2 cups coarsely chopped nuts with the onion before adding matzo crumbs.

NOTE: This makes a dry dressing. If you prefer the moist type stuffing, increase the condensed chicken soup to 2 cans.