Tracey,
This is out of a cookbook form my childhood. I have not made the Poultry stuffing but the Farfel Kugel is a good one that I make every year and have put in a turkey as well as baked in a cassarole.

Passover Poultry Stuffing
3/4 c vegetable shortening or shmaltz
3/4 c minced onion
1 c diced celery
10 matzos, finely broken or 7 c farfel
1 t salt
1-1/2 cans condensed clear chicken soup (undiluted)
1 egg
1/4 t pepper

Saute onion and celery in fat until tender, but not browned. Add broken matzos or farfel and toss lightly. Combine seasonings, egg, and soup and add to matzo mixture. Makes enough for a 10 to 12 pound bird.

Note: If a more moist dressing is desired, use 2 cans soup.

Variations:
Giblet Dressing-Cook giblets in water 2 or 3 hours until tender. Mince and add to the dressing.

Mushroom Dressing: Use 1 c diced fresh mushrooms, sauteed with the onion and celery. Add to the dressing.
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Farfel Kugel
2 large onions, minced
1/4 c shmaltz
3-1/2 c matzo farfel
1 t salt
1/4 t pepper
1 t paprika
1 can condensed chicken soup or 2 c homemade soup
1 cup water

Saute onions in fat until tender, using a large skillet. Add matzo farfel and stir until lightly browned. Combine seasonings, soup and water. Add slowly to the skillet and simmer, stirring frequently until all the liquid is absorbed. If necessary, add more liquid until the farfel is tender. Put into a lightly greased cassarole ( I use a 9x13 Pyrex). Cover and bake in a 350 oven for 30 to 60 min.

We are going to an Isreali couple's house for a large communal First Seder. Everything is spicey and they are serving rice. I made some fresh strawberry sorbet for dessert. Tomarrow I am making the aBsolute BEST Gefilte Fish. We use King Salmon and Halibut. Life is tough up here on the Last Frontier! LOL!!

Enjoy,
Julie