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How To make Passover Stuffing with Chestnuts and Mushrooms


2 c Chopped onion
2 c Celery,coarsely chopped
6 tb Margarine
4 Matzoh crackers
2 c Chestnuts,cooked,chopped
2 c Mushrooms,thinly sliced
2 ts Thyme fresh
2 ts Rosemary,fresh
2 ts Sage,fresh
1/2 c Parsley,chopped
1 ts Salt
1/4 ts Pepper
2 Eggs,well beaten
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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