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Passover Stuffing with Chestnuts and Mushrooms
(12 servings)
2 cups Chopped onion
2 cups Celery, coarsely chopped
6 Tbsp. Margarine
4 Matzoh crackers
2 cups Chestnuts, cooked, chopped
2 cups 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

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.

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