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