having made this many times, i can say it's "nisht geferlach" [loosely translated .... "not too shabby!"] and worth trying once. in yiddish, it is called falsher which means false. in ultra religious circles from which the recipe originates, rules are strictly adhered to; who knows, the fish may have consumed bread before it was bought and not digested it making it not kosher for the holiday! a definite no-no at pessah.
this can also be made gluten free [no matzo meal] by using potato starch.
remember, pictures to follow one of these days. for now, use your imagination.
falsher [gefilte chicken or turkey]
16 portions, approximately
10 c chicken stock
2 onions, sliced
5 stalks celery, sliced
5 carrots, sliced thinly
salt & pepper
2 lbs ground chicken or turkey
1/2 c matzo meal or potato starch
in big pot, place the stock with 1 onion, 3 stalks of celery and 3 carrots. bring to boil and then simmer.
in a food processor or grinder (or by hand with the classic wooden bowl and hackmesser), place chicken or turkey with the rest of the onion, celery and carrots. process/grind/chop until all is well blended. place this in a bowl. i like to grind the vegetable a bit first if using the food processor.
add eggs, matzo meal or potato starch, with a 1/2 c of stock and then season with salt and pepper. add sugar if using. the mixture will be very, very soft.
with wet hands, make it the same way you would gefilte fish balls. they will expand as they cook also.
place these carefully into the stock which has been brought to a boil.
cover and simmer for at least a half hour. they don't need to boil for hours as with the fish.
nota bene: do a small test before by boiling a small piece to check for salt and pepper.
garnish as you would with traditional gefilte fish on a bed of lettuce.