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Passover stuffing with chestnuts & mushrooms

Yield: 12 Servings

Ingredients:

• 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

Instructions:

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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