Passover stuffing with chestnuts & 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.