Name: Passover Stuffing with Chestnuts and Mushrooms
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

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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