Passover Stuffing with Chestnuts and Mushroom

Ingredients

 * 2 cups chopped onion
 * 2 cups celery, coarsely chopped
 * 6 tbsp margarine
 * 4 matzoh crackers
 * 2 cup chestnuts, cooked, chopped
 * 2 cup mushrooms, thinly sliced
 * 2 tsp thyme fresh
 * 2 tsp rosemary, fresh
 * 2 tsp sage, fresh
 * ½ cup parsley, chopped
 * 1 tsp salt
 * ¼ tsp 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.
 * 2) Scrape into bowl.
 * 3) Soak matzohs in water to cover 3–5 minutes.
 * 4) Drain; squeeze dry.
 * 5) Add to bowl.
 * 6) Add chestnuts, mushrooms, thyme, rosemary, sage, parsley, salt, pepper and eggs.
 * 7) Stuff 12-14 pound turkey; roast as you ordinarily would.
 * 8) Or bake stuffing in greased shallow 2-quart oven-proof casserole in preheated moderate oven (350 °F) for 45 minutes.