Passover Stuffing with Chestnuts and Mushroom

Ingredients

 * 2 	cup  	Chopped onion
 * 2 	cup 	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
 * 1/2 	cup 	Parsley, chopped
 * 1 	tsp 	Salt
 * 1/4 	tsp 	Pepper
 * 2 		Eggs, well beaten

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