Passover Stuffing With Chestnuts And Mushrooms
| 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)
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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