Passover Stuffing With Nuts And Mushrooms

Name: Passover Stuffing With Nuts And Mushrooms
Ingredients: 2 cups chopped onions; 2 cups celery, coarsely chopped; 6 tablespoons margarine; 4 sheets matzohs; 2 cups chestnuts, cooked and chopped or 2 cups walnuts, chopped; 2 cups mushrooms, thinly sliced; 2 teaspoons fresh thyme; 2 teaspoons fresh rosemary; 2 teaspoons fresh sage; 1/2 cup fresh parsley, chopped; 1 teaspoon salt; 1/4 teaspoon pepper; 2 eggs, well beaten

13 ingredients

4 steps

Ingredients

2 cups chopped onions
2 cups celery, coarsely chopped
6 tablespoons margarine
4 sheets matzohs
2 cups chestnuts, cooked and chopped or 2 cups walnuts, chopped
2 cups mushrooms, thinly sliced
2 teaspoons fresh thyme
2 teaspoons fresh rosemary
2 teaspoons fresh sage
1/2 cup fresh parsley, chopped
1 teaspoon salt
1/4 teaspoon 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. Scrape into bowl.
2

Soak matzohs in water to cover 3-5 minutes. Drain; squeeze dry. Add to bowl.
3

Add nuts, mushrooms, thyme, rosemary, sage, parsley, salt, pepper and eggs.
4

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.