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Passover Stuffing With Chestnuts And Mushrooms

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Eggs Bread, Kosher/pare, Passover, Vegetables 12 Servings

INGREDIENTS

2 c Chopped onion
2 c Celery, coarsely chopped
6 T Margarine
4 Matzoh crackers
2 c Chestnuts, cookedchopped
2 c Mushrooms, thinly sliced
2 t Thyme fresh
2 t Rosemary, fresh
2 t Sage, fresh
1/2 c Parsley, chopped
1 t Salt
1/4 t Pepper
2 Eggs, well beaten

INSTRUCTIONS

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 or dinarily
would. Or bake stuffing in greased shallow 2-quart oven-proof
casserole in preheated moderate oven (350'F) for 45 minutes.  Posted to
MC-Recipe Digest V1 #551 by "Master Harper Gaellon"  <gaellon@inch.com>
on Apr 4, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 81
Calories From Fat: 59
Total Fat: 6.6g
Cholesterol: 31mg
Sodium: 291.9mg
Potassium: 161.6mg
Carbohydrates: 4g
Fiber: 1.1g
Sugar: 1.8g
Protein: 2g


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