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.