Matzo, Mushroom, and Onion Kugel

The secret to success is to first brown the matzo in the oven. This savory dish can replace any stuffing served with turkey.
Preheat the oven to 375 degrees.Place the matzo crackers in a single layer on a baking sheet; bake at 375 ° C for 5 minutes or until lightly browned. Break the crackers into small pieces and place in a large bowl. Cover the matzo with chicken stock and water; let stand for 10 minutes, stirring occasionally.Heat the oil in a large nonstick skillet over medium-high heat. Add the onion; cover and cook for 5 minutes, stirring occasionally. Add the carrots and the following 6 ingredients (carrots and mushrooms) to the pan; cover and cook for 5 minutes or until the onions are tender. Add the mushroom mixture and 2 tablespoons of parsley to the matzo mixture, mixing well. Combine egg whites and eggs in a bowl; whisk to combine. Add the egg mixture to the matzo mixture; mix well.Place the matzo mixture on a 10-inch deep pie dish, smeared with cooking spray. Bake under the lid at 375 ° C for 20 minutes. Uncover and bake for another 18 minutes or until lightly browned. Let the kugel stand for 5 minutes and cut into slices. Garnish with parsley sprigs if desired.