| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs | Passover, Bread, Vegetables, Kosher/pare | 12 | Servings | |
INGREDIENTS
| 2 | c | Chopped onion |
| 2 | c | Celery,coarsely chopped |
| 6 | tb | Margarine |
| 4 | Matzoh crackers | |
| 2 | c | Chestnuts,cooked,chopped |
| 2 | c | Mushrooms,thinly sliced |
| 2 | ts | Thyme fresh |
| 2 | ts | Rosemary,fresh |
| 2 | ts | Sage,fresh |
| 1/2 | c | Parsley,chopped |
| 1 | ts | Salt |
| 1/4 | ts | 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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