Title: Passover Stuffing with Chestnuts and Mushrooms
Categories: Jewish Poultry
Yield: 12 Servings
|4|| ||Matzoh crackers|
|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.