Passover stuffing with chestnuts and mushrooms

12 servings

Ingredients

Quantity Ingredient
2 cups Chopped onion
2 cups Celery,coarsely chopped
6 tablespoons Margarine
4 Matzoh crackers
2 cups Chestnuts,cooked,chopped
2 cups Mushrooms,thinly sliced
2 teaspoons Thyme fresh
2 teaspoons Rosemary,fresh
2 teaspoons Sage,fresh
½ cup Parsley,chopped
1 teaspoon Salt
¼ teaspoon Pepper
2 Eggs,well beaten

Directions

1. Cook onion and celery in margarine in medium-size skillet, covered, over medium heat until tender, 8-10 minutes. Scrape into bowl.

2. Soak matzohs in water to cover 3-5 minutes. Drain; squeeze dry.

Add to bowl. Add chestnuts, mushrooms, thyme, rosemary, sage, parsley, salt, pepper and eggs. Stuff 12-14 pound turkey; roast as you ordinarily would. Or bake stuffing in greased shallow 2-quart oven-proof casserole in preheated moderate oven (350'F) for 45 minutes.

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