Passover Stuffing With Chestnuts & Mushroomethnic, holiday, jewish 2 cup chopped onion 2 cup celery,coarsely chopped 6 tablespoon margarine 4 matzoh crackers 2 cup chestnuts,cooked,chopped 2 cup mushrooms,thinly sliced 2 teaspoon thyme fresh 2 teaspoon rosemary,fresh 2 teaspoon sage,fresh 1/2 cup parsley,chopped 1 teaspoon salt 1/4 teaspoon pepper 2 eggs,well beaten 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. 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. |
